Sweet Pea Gnocchi in Tarragon Cream Sauce

Anyone who’s made gnocchi from scratch knows they’re a labor of love. What you’ll be saving in money, you’ll be spending in time. And while the steps are by no means difficult, they are numerous, and you’ll definitely dirty a few dishes in the process. But trust me, y’all. This one is worth it, one hundred percent.

Ingredients for Gnocchi:
1 lbs. russet potato
5 oz. of frozen peas
2 tbsp clarified butter
1/2 tbsp chopped fresh mint
1 lemon zested and juiced
1/2 clove of garlic, crushed
Ground white pepper, to taste
1 tsp salt
3/4 cup AP flour
1/4 cup corn starch
1 egg

Ingredients for Tarragon Cream Sauce
2 cups of 35% cream
1 scallion minced
1 ½ tbsp Finely chopped fresh tarragon 2 scallions
Salt and pepper to taste

Directions for Gnocchi
Heat oven to 400F. Lightly oil potatoes, prick several times with a fork and sprinkle with salt. Place on lined baking sheet and bake until tender, 1 hour. Meanwhile, thaw peas. Slice scallions into 1inch segments and add to peas. Place pea mixture in a insert with the garlic, mint, 1/2tbs. Lemon zest, 1/4 tsp. salt and Puree using a hand blender or food processor.

Combine flour and corn starch in a medium bowl. Let potatoes cool slightly, peel and rice into a large bowl. Stir in the pea mixture, eggs and salt. Mix in flour until fully incorporated and divide dough into 4 parts.

Lightly dust a clean work surface with flour; line a rimmed baking sheet with parchment and dust with additional flour. Working with one section of dough at a time, keep the others tightly wrapped in plastic wrap to avoid drying out. Roll each segment of dough into a log 10 inches long by 1 inch wide. Cut the log into equal segments and place on the floured baking sheet.

Meanwhile, bring a large pot of salted water to boil. Add gnocchi to boiling water in two batches and cook 1 1/2 to 2 minutes, until gnocchi float to the surface.

Direction for Tarragon cream sauce
Place cream in a large skillet and bring to a simmer over medium heat. Reduce heat to low and simmer until reduced by half, 15 to 20 minutes

Stir in minced scallions and chopped tarragon, and season with the lemon juice, salt and pepper.

To finish off dish, brown gnocchi in a skillet with a little butter. Take a portion of your sauce, and some extra peas, toss till heated through, and garnish with some lemon zest.

Created by Chef Brent Nell

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