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Recipes
Gnocchi with Fava Beans, Peas & Asparagus
By raffterman
add to recipe box The freshness of the spring quartet of vegetables (including both English peas and snap peas) in...
- 3 russet potatoes (about 1-3/4 lb.)
- 2 cloves garlic, chopped
- 1 sprig rosemary
- Kosher salt
- 1-1/2 cups all-purpose flour
- 1 large egg
- 1/2 Tbs. olive oil, more for the cooked gnocchi
- 1/2 cup peas, fresh or frozen
- 1/2 cup fava beans, fresh or frozen
- 6 medium spears asparagus, ends trimmed
- 8 sugar snap pea pods, strings removed
- 2 Tbs. extra-virgin olive oil
- 2 Tbs. unsalted butter
- Kosher salt and freshly ground black pepper
- 1 oz. Parmigiano-Reggiano, finely grated (1/2 cup with a rasp grater)