• (Make sure your pasta water is boiling)
• First, blanch the frozen peas in the boiling water! Set up a small bowl with water and ice (our ice bath). reserve. Place the frozen peas into a sieve and hold in the boiling pasta water for a minute. Quickly “shock” the peas by dunking them in the ice water. Strain and reserve. These will be added to the sauce at the same time as the gnocchi.
• Heat a medium skillet on medium high. Add the butter and olive oil. Let melt and become slightly foamy.
• Next, add your garlic, shallots, lemon zest, and pinch of salt & pepper. Stir and allow to cook down until the shallots are slightly translucent.
• Add the white wine, vegetable stock, and lemon juice. Allow to come to a boil.
• Now, boil your gnocchi. They take 60-90 seconds to cook. When they are floating, take them out and start to pan sear as in the instructions above.
• Add a 1/4 cup of the water, after the pasta has cooked in the water. We want to use the starches released from the pasta to help thicken our sauce.
• Allow to boil until slightly thickened. Add the pan seared gnocchi, the peas and stir.
• Remove from the heat and add the torn basil leaves. Stir. Adjust salt and pepper.

To Assemble

• Pour out the contents of the pan onto a serving dish, and garnish with parmesan cheese, lots of fresh lemon zest, and micro-shoots.
• Serve immediately.