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Ricotta Gnocchi with English Peas, Spring Onions, and Pea Tendrils

Gnocchi with pea tendrils and cashews OMG!

Lemon Garlic Sauteed Pea Tendrils from Food.com: A refreshing and savory taste of early spring. Pea tendrils are the tender shoots of young pea plants and are edible. They have a delicate almost spinachy flavor. This is a delicious way to harvest these young plants and make a beautiful side dish.

pea raviOli with sage butter sauce

Pea, Pistachio Pesto heaping 1/2 cup pistachios, chopped & toasted a few big handfuls of pea tendrils zest & juice of 1 small lemon 1 small garlic clove salt & pepper olive oil (a few tablespoons to 1/4 cup) optional: handful of fresh basil or mint In a food processor, pulse together everything except for the olive oil. Drizzle the oil in slowly while the blade is running. Add as much or little olive oil as you want. Less oil will make a chunkier pesto, more olive oil will make it more smooth.

Sweet Potato Gnocchi with Brown Butter-Balsamic Sauce

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Kale + Garlic Baked Gnocchi

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