For the French Gnocchi: Put water, butter, salt, nutmeg and pepper in a small saucepan. Bring to a boil and add flour all at once, stirring to incorporate. Cook batter over medium heat for about 1 minute, stirring well, or until it comes away from the sides of the pan.
Transfer batter to a bowl and allow to cool slightly. Beat 1 egg at a time into the mixture until completely smooth. Mix in cheese.
Bring a large pot of lightly salted water to a boil.
Transfer the mixture to a ziplock bag and cut the end of the bag to make a ½-inch hole. Squeeze the batter into the water, cutting it into ½-inch by ½-inch gnocchi as it comes out of the bag. Don’t do too many at once. Poach gnocchi for 3 minutes, or until they float to the surface. Remove with a slotted spoon to a paper-towel-lined plate and continue process until all of the batter is used.
For the lemon butter: Bring the water to a simmer in a saucepan over medium heat. Add the butter a couple tablespoons at a time and whisk constantly to emulsify the butter into the water. Do not allow the mixture to boil and if it becomes too thick add a splash of water to adjust the consistency.
Season to taste with the Meyer lemon juice, kosher salt and white pepper.
To finish: Heat the lemon butter, add the French gnocchi and all of the vegetables and heat gently until warmed through. Garnish with chopped mint and pea shoots and serve immediately.
About this recipe
Duchman Vermentino, Texas Hill Country has bright acid, fuller body, florality and citrus to complement the soft gnocchi and buttery sauce.