Spring Gnocchi With Rosemary Cream and Peas

By emp1438

Make Ahead: The garlic chips can be made a few days in advance and stored in an airtight container at room temperature. The rosemary cream can be infused and refrigerated a day in advance.

Ingredients

• 4 large cloves garlic
• 2 cups cold whole milk ( or 2% milk will also work)
• Canola oil, for frying
• Sea Salt
• 12 very thin slices from a 2" ling strip of lardo (about 1 ounce total; ( found at McCaffertys)
• 2 cups heavy cream
• 2 Tbsp. dry white vermouth
• 1 batch just cooked potato gnocchi (see potato gnocchi recipe)
• 1/2 cup blanched green peas
• Fresh pea shoots or small fresh pea leaves for garnish

Details

Servings 4
Adapted from washingtonpost.com

Preparation

Step 1

Directions

Use a small mandoline to cut the garlic into very thin slices. Place them in a small saucepan, then cover with 1 cup of the milk. Place over medium heat, making sure the garlic stays submerged. Once the milk bubbles at the edges, remove it from the heat and strain the garlic through a fine-mesh strainer, discarding the milk or saving it for another use.

Return the strained garlic slices to the saucepan; cover with the remaining milk. Place over medium heat; once the milk begins to bubble at the edges, strain the garlic slices again, discarding the milk. (This double-blanching step gets rid of the garlic’s pungency.) Use paper towels to dry the garlic slices.

Line a plate with a few layers of paper towels. Heat about 1/2 inch of oil in a medium saucepan to 320 degrees (over medium to medium-high heat).

Add the garlic chips and fry for 10 to 20 seconds, until they are golden and crisped. Use a slotted spoon to transfer them to the paper-towel-lined plate. Season with a pinch of the salt.

If using the lardo, heat a large skillet over high heat. Add the slices and sear for about 10 seconds; the lardo will curl and crisp on the edges. Transfer to a plate.

Combine the cream, rosemary and vermouth in the same large skillet over medium heat. Cook, stirring to avoid scorching, until the mixture has reduced a bit (by about 1/2 cup). Discard the rosemary.

Add the just-cooked gnocchi and blanched peas to the cream, tossing gently to coat and incorporate. Once those ingredients are just heated through, divide among individual wide, shallow bowls. Sprinkle each portion with garlic chips, pea shoots or leaves and a few slices of the seared lardo, if using. Serve warm.

NOTE: To blanch peas, bring a pot of salted water to a boil over high heat. Add the peas and cook for a minute or two, just until bright green. Use a strainer or Chinese skimmer to transfer to the saucepan.

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