Gnocchi with English Peas, and a Lemon Tarragon cream sauce

Serves 4

1 Recipe basic gnocchi
2 Tablespoon butter 
1 pound English peas (weight is with shells on) shell peas
2 shallots, minced
1 package (.75 ounces) tarragon, minced
3/4 cup cream
zest of 1 lemon, minced

Saute shallots in butter until softened and becoming translucent--avoid browning. Add cream and lemon zest. Cook several minutes (3-5) until the butter and cream are emulsified together. Add peas and continue cooking until the peas are approaching desired doneness. Add tarragon at this point, and continue cooking until peas are finished (they should still be firm, but not crunchy, and with a nutty flavor, not a vegetal flavor). Season with salt and pepper.

If you would like a lighter sauce, incorporate some chicken stock or white wine, and reduce slightly. If you would like a more lemony sauce, add some lemon juice at the end.


The addition of sauteed morels would be fantastic here