Lunch

Spring Pea Gnocchi with Parmesan and Garlic Scapes is for Lunch.

Spring Pea Gnocchi with Parmesan and Garlic Scapes takes 15 minutes to prepare.

Spring Pea Gnocchi with Parmesan and Garlic Scapes takes 30 minutes to cook.

Spring Pea Gnocchi with Parmesan and Garlic Scapes makes 2 servings.

The ingredients for Spring Pea Gnocchi with Parmesan and Garlic Scapes are:

12 Ounces Fresh Gnocchi
6 Ounces Sugar Snap Peas
2 Ounces Pea Tips
2 Scallions
1 Ounce Garlic Scapes
1 Lemon
1 Bunch Tarragon
⅔ Cup Grated Parmesan Cheese
1 Tablespoon Mirin

Here is how you make Spring Pea Gnocchi with Parmesan and Garlic Scapes:

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.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.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.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.While the broth 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.Divide the finished broth and finished gnocchi between 2 bowls. Garnish with the tarragon and lemon zest.Serving Size: Makes 2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user AMANDACOFFEY12.

The nutritional information for Spring Pea Gnocchi with Parmesan and Garlic Scapes is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 495.3

• Total Fat: 11.3 g
• Cholesterol: 59.8 mg
• Sodium: 827.8 mg
• Total Carbs: 70.2 g
• Dietary Fiber: 8.3 g
• Protein: 25.3 g

Spring Pea Gnocchi with Parmesan and Garlic Scapes is Italian cuisine.