Gnocchi with Wild Garlic Pesto and Peas

Wash the wild garlic thoroughly, pat dry, and tear into coarse pieces. In a tall container, combine the wild garlic, finely grated Pecorino, olive oil, lemon juice, and hazelnuts. Process everything with an immersion blender until a smooth pesto forms. Season with a pinch of salt. Tip: Pour leftover pesto into a jar and cover with a layer of olive oil – this way it will keep in the refrigerator for up to one month.

Heat 1 tsp olive oil in a pan and sauté the frozen peas vigorously for about 5 minutes. Season with salt and pepper. Meanwhile, cook the gnocchi in salted water according to package instructions until they float to the surface.

Drain the cooked gnocchi and immediately mix with about 4 tbsp of the fresh wild garlic pesto and the sautéed peas. Arrange on plates and sprinkle with additional grated Pecorino as desired. The pesto also goes wonderfully with pasta, risotto, or as a spread on bread with a boiled egg.