Spring Pea Gnocchi with Parmesan & Garlic Scape Sauce

Spring Pea Gnocchi

with Parmesan & Garlic Scape Sauce

Group Created with Sketch. 30 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 560 Cals/serving

Spring is here! In this seasonal take on an Italian classic, instead of garlic, you’ll be using garlic scapes (the coiling, green stems of the garlic plant available only in spring) as the aromatic base of the sauce. While they preserve the complex, delicious flavor of garlic, scapes are mellower with a fresh burst of savory flavor. You’ll also be stirring in mirin—a popular Japanese cooking wine—to balance the dish with a hint of tartness, creating a light sauce similar to a buerre blanc. With pea tips and snap peas, this pasta dish is a refreshing, satisfying variation perfect for the season.

Spring is here! In this seasonal take on an Italian classic, instead of garlic, you’ll be using garlic scapes (the coiling, green stems of the garlic plant available only in spring) as the aromatic base of the sauce. While they preserve the complex, delicious flavor of garlic, scapes are mellower with a fresh burst of savory flavor. You’ll also be stirring in mirin—a popular Japanese cooking wine—to balance the dish with a hint of tartness, creating a light sauce similar to a buerre blanc. With pea tips and snap peas, this pasta dish is a refreshing, satisfying variation perfect for the season.

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Spring Pea Gnocchi with Parmesan & Garlic Scape Sauce
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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Snap off and discard the stem ends of the sugar snap peas; pull off and discard the tough string that runs the length of each pod. Cut the sugar snap peas in half on an angle. Using a peeler, remove the rind of the lemon, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Cut off and discard the root ends of the scallions; thinly slice the scallions. Pick the tarragon leaves off the stems; discard the stems. Thinly slice the garlic scapes on an angle.

Cook the gnocchi:
2 Cook the gnocchi:

Add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Reserving 1 cup of the gnocchi cooking water, drain the cooked gnocchi thoroughly and set aside. Rinse and dry the pot.

Start the sauce:
3 Start the sauce:

In the pot used to cook the gnocchi, heat 2 teaspoons of olive oil on medium until hot. Add the scallions and garlic scapes; season with salt and pepper. Cook, stirring frequently, 1 to 3 minutes, or until softened and fragrant.

Finish the sauce:
4 Finish the sauce:

Reduce the heat to low and add the Parmesan cheese, mirin and reserved gnocchi cooking water to the pot of scallions and garlic scapes; whisk until the cheese is fully incorporated. Simmer, whisking occasionally, 6 to 8 minutes, or until thoroughly combined. Remove from heat and stir in the juice of all 4 lemon wedges; season with salt and pepper to taste.

Finish the gnocchi:
5 Finish the gnocchi:

While the sauce simmers, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the cooked gnocchi in a single, even layer; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Add the sugar snap peas and pea tips. Cook, stirring occasionally, 2 to 4 minutes, or until the pea tips have wilted; season with salt and pepper to taste. Remove from heat.

Plate your dish:
6 Plate your dish:

Divide the finished sauce and finished gnocchi between 2 bowls. Garnish with the tarragon and lemon zest. Enjoy!

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1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Snap off and discard the stem ends of the sugar snap peas; pull off and discard the tough string that runs the length of each pod. Cut the sugar snap peas in half on an angle. Using a peeler, remove the rind of the lemon, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Cut off and discard the root ends of the scallions; thinly slice the scallions. Pick the tarragon leaves off the stems; discard the stems. Thinly slice the garlic scapes on an angle.

2 Cook the gnocchi:

Add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Reserving 1 cup of the gnocchi cooking water, drain the cooked gnocchi thoroughly and set aside. Rinse and dry the pot.

Cook the gnocchi:
Start the sauce:
3 Start the sauce:

In the pot used to cook the gnocchi, heat 2 teaspoons of olive oil on medium until hot. Add the scallions and garlic scapes; season with salt and pepper. Cook, stirring frequently, 1 to 3 minutes, or until softened and fragrant.

4 Finish the sauce:

Reduce the heat to low and add the Parmesan cheese, mirin and reserved gnocchi cooking water to the pot of scallions and garlic scapes; whisk until the cheese is fully incorporated. Simmer, whisking occasionally, 6 to 8 minutes, or until thoroughly combined. Remove from heat and stir in the juice of all 4 lemon wedges; season with salt and pepper to taste.

Finish the gnocchi:
5 Finish the gnocchi:

While the sauce simmers, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the cooked gnocchi in a single, even layer; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Add the sugar snap peas and pea tips. Cook, stirring occasionally, 2 to 4 minutes, or until the pea tips have wilted; season with salt and pepper to taste. Remove from heat.

6 Plate your dish:

Divide the finished sauce and finished gnocchi between 2 bowls. Garnish with the tarragon and lemon zest. Enjoy!

Plate your dish: