Gnocchi Recipe

Bring a large pot of salted water to a rolling boil (use about 1 tbs salt for 4–6 qts water). Keep at a gentle boil for cooking gnocchi.

When water is boiling, add the gnocchi in batches so they don’t stick. Cook until they float plus 30–60 seconds to ensure they’re cooked through. Scoop out with a slotted spoon and set aside, reserving about 1/2 cup of the cooking water.

Cook peas

In a small saucepan over medium heat, combine frozen peas and 2 tablespoons of the heavy cream (reserve remaining cream). Add the 1 tbs stock, bring to a gentle simmer and cook 3–4 minutes until peas are heated through and tender.

Blend to a smooth cream

Transfer the cooked peas and any liquid to a blender or use an immersion blender. Add the remaining heavy cream, lemon zest, lemon juice, 1 tsp olive oil, 1 tsp salt and 1/2 tsp black pepper. Blend until completely smooth. Taste and adjust seasoning—if too thick, thin with 1–2 tbs reserved gnocchi cooking water or additional stock to reach a pourable, silky consistency.

Keep warm over very low heat or transfer to a warm bowl until plating.

Heat a large skillet over medium-high heat. When hot, add 1 tbs olive oil. Add asparagus pieces and season with 1/2 tsp salt and 1/4 tsp pepper. Sauté, stirring occasionally, until bright green and just tender-crisp, about 3–4 minutes.

Push asparagus to one side of the skillet, add tomatoes in a single layer. Let tomatoes blister without moving them for about 1–2 minutes, then shake the pan or stir to blister the other sides. Cook until skins start to wrinkle and a few burst, about 2–3 minutes more. Remove vegetables from pan and keep warm.

Wipe the skillet clean and return to medium heat. Add a teaspoon of neutral oil only if your coppa is very lean; otherwise use the fat from coppa. Lay coppa slices flat in the pan in a single layer. Fry 1–2 minutes per side until edges are crisp and slightly translucent. Transfer to a paper towel-lined plate to drain and cool; they will crisp further as they cool. Break or slice into 1–2 inch pieces for garnish.

Reheat gnocchi briefly in the skillet used for vegetables with a splash (1–2 tbs) of reserved gnocchi cooking water or a little butter to warm through and create a light coating—toss gently to avoid crushing. Alternatively, pan-sear briefly for 30–60 seconds to add a slight golden exterior if desired.

Spoon a generous smear or pool of warm green pea cream onto each plate (about 3–4 tbs). Arrange gnocchi atop the pea cream (about 6–8 gnocchi per serving depending on size).

Scatter blistered tomatoes and asparagus pieces around and over the gnocchi.

Crumble or lay crispy coppa pieces on top for crunch and salt. Shave or grate aged Asiago over the dish (about 2–3 tbs per serving).

Finish with torn basil leaves, microgreens or pea shoots if using, and a grind of fresh black pepper. Serve immediately.