Gnocchi Recipe

Prepare pea pesto

Bring a small pot of water to a boil. Blanch the English peas for 60 seconds, then drain and immediately plunge into ice water to preserve color. Drain and pat dry. In a food processor, combine blanched peas, basil, mint, toasted pine nuts, grated Parmesan (reserve 2–3 tablespoons for finishing), garlic cloves, lemon juice, 4 tablespoons olive oil, kosher salt, and black pepper. Pulse until a coarse pesto forms, scraping down sides as needed. If the mixture is too thick, stream in remaining 2 tablespoons olive oil or 1–2 tablespoons warm stock to loosen until spreadable but still slightly textured. Taste and adjust salt, pepper, or lemon.

Cook gnocchi

Bring a large pot of salted water to a gentle boil. Add gnocchi in batches so they don't overcrowd. Fresh or store-bought gnocchi are done when they float to the surface (about 2–3 minutes). Use a slotted spoon to transfer cooked gnocchi to a bowl and reserve 1/2 cup of the cooking water (or use vegetable stock if preferred).

Finish gnocchi with pesto

In a large sauté pan over medium heat, add 1 tablespoon olive oil and the reserved gnocchi. Gently toss for 1 minute to get light browning. Add 1 tablespoon butter and 2–3 tablespoons of the pea pesto; toss to coat. If the sauce seems thick, add 2–3 tablespoons reserved cooking water or stock to create a silky coating. Keep warm on low heat while preparing vegetables.

Char carrots

Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Toss the halved carrots with 1 tablespoon olive oil and a pinch of salt. Place carrots cut side down and cook without moving for 4–6 minutes until well charred and caramelized. Turn and cook an additional 3–4 minutes until tender when pierced with a knife. Remove to a plate and keep warm.

Sear wild mushrooms

In the same skillet (wipe if there’s excessive residue, but keep browned bits), add 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat. Add sliced shallot and cook 1 minute until fragrant. Add wild mushrooms in a single layer (do in two batches if necessary), sprinkle with fresh thyme and a pinch of salt, and let mushrooms brown without stirring for 2–3 minutes. Toss and continue to cook until mushrooms are golden and any liquid released has mostly evaporated, about 4–5 minutes total. Finish with 1 tablespoon butter and chopped parsley, stir to glaze, and turn off heat.

Season and assemble vegetables

Taste carrots and mushrooms and adjust seasoning with flaky sea salt and a grind of black pepper. If a little extra moisture is needed, spoon 1–2 tablespoons warm stock into the mushroom pan and stir to deglaze and concentrate flavor, then spoon mushrooms and carrots onto serving plates alongside gnocchi.

Divide the pesto-coated gnocchi among 4 plates (servings noted below). Arrange charred carrots and seared wild mushrooms beside or atop the gnocchi attractively.

Drizzle any remaining pea pesto over the plates. Sprinkle reserved grated Parmesan over each portion, add flaky sea salt to taste, and scatter microgreens or pea shoots and a few extra fresh herb leaves (basil or parsley) for freshness.

Finish each plate with a small knob (1/4 teaspoon) of the additional butter melted over the gnocchi for sheen, and a light grind of black pepper. Serve immediately.