Herbed Gnocchi and Sauteed Pea Tendrils with a Lemon Wine Butter Sauce


I really know nothing about gnocchi.  Other than the fact that I like it, I have never attempted to make it until recently.  The idea for this recipe started with an Instagram picture from Blackberry Farm perhaps one of the most gorgeous and highly coveted resorts in the South if not the United States.  Pea tendrils were being brought in from the garden after thinning them out to be transformed into some sort of delicious dish being served for dinner that night.  That reminded me that it was time to thin out our sweet peas that Drew very successfully grew from see despite two very late cold snaps this spring.  I immediately began research on pea tendril recipes and came across sauteed pea tendrils.  For reasons unknown, I have had gnocchi on the brain……..perhaps it’s the countless Giada shows that I watch, but whatever the reason, it seemed like a good idea to make gnocchi using some of our fresh herbs and top it with the sauteed pea tendrils.  Something this fresh called for a light sauce rather than a big heavy cream sauce.  And by light I guess I mean color, because butter isn’t exactly “light”, but it does help to keep the crisp flavor component rather than weighing it down with something creamy.

What I know now about gnocchi is that I really enjoy making it as well as eating it.  Unfortunately, not everyone is a fan I have learned.  If you are not super fond of dumplings or other doughy-type foods, this might not be the thing for you, but if you are, this is your dish!!!  The gnocchi and sauce can be made any time with or without the sauteed tendrils.  It can serve as  a side dish or top it with fresh pan seared fish for a full meal.   I know-chi that I will be making gnocchi again very soon even if I am the only one in the house that will eat it!

Herbed Gnocchi and Sauteed Pea Tendrils with a Lemon Wine Butter Sauce

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 4-6 servings

Herbed Gnocchi and Sauteed Pea Tendrils with a Lemon Wine Butter Sauce


    For the Gnocchi
  • 2 large Russet potatoes, peeled, cubed and boiled
  • 1 egg
  • 2 cups flour
  • 1/4 cup fresh herbs (i.e. thyme, rosemary, basil)
  • For the Sauteed Pea Tendrils
  • 2 dried red chiles
  • 3-4 cloves smashed garlic
  • 1 tablespoon vegetable oil
  • 3/4 pound sweet pea tendrils/shoots
  • Shredded Parmesan cheese
  • For the Lemon Wine Butter Sauce
  • 2-3 tablespoons butter, melted
  • 1/4 cup dry white wine
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons garlic powder
  • salt and pepper to taste


    For the Gnocchi
  1. Peel potaoes and cut into fourths. Boil in salted water for about 15 minutes. Mash potatoes with egg, flour and fresh herbs. Knead dough until it forms a ball. Roll out sections of dough into a snake and cut into 1/2 pieces. Working in batches, drop dough pieces into rapidly boiling water and boil about 3-4 minutes or until the gnocchi comes to the top of the water. Carefully remove gnocchi and set aside.
  2. For the Sauteed Pea Tendrils
  3. Saute chiles and garlic in vegetable oil about 4 minutes over medium heat. Reduce heat and add tendrils. Stirring constantly, cook until tendrils begin to wilt. Season with salt and pepper. Serve over gnocchi and butter sauce and top with shredded Parmesan cheese.
  4. For the Lemon Wine Butter Sauce
  5. In a small sauce pan over low heat, melt butter. Whisk in wine, lemon juice and garlic powder. Cook until sauce is warm stirring continuously. Season with salt and pepper. Pour over gnocchi.


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  1. Ooh, I love gnocchi. How can someone not be a gnocchi or dumpling person? I just can’t even imagine!

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