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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

(Italy) - Creamy Tomato Alfredo Linguine with or without Peas and Prosciutto. My favorite and most requested sauce. This sauce was handed down from a friend's Italian Nonna.

A lighter take on Greek avgolemono, this soup features not only peas but their tendrils. Instead of being used to thicken the broth, the eggs are swirled in to form strands.

Sweet Potato Gnocchi with Brown Butter-Balsamic Sauce

lemon blueberry cupcakes

Kale + Garlic Baked Gnocchi

Sweet potato ricotta gnocchi with buttermilk mornay, fresh figs & pancetta