Sweet Pea Gnocchi with Tarragon Pea Cream

For the Pea Puree

• 1 lb frozen peas
• 4 scallions
• 1 teaspoon salt
• Zest from 1 lemon about 1 tbsp

For the Gnocchi

• 2 lbs Russet potatoes can be slightly over 2 lbs, but no less
• 2 cups Pea puree
• 2 large eggs
• 2 teaspoons salt
• White pepper to taste
• 2 cups all purpose flour

For the Sauce

• 3 cups heavy cream
• 2 cloves of garlic lightly crushed with the back of a knife
• 1 large sprig of tarragon plus 1 tablespoon chopped tarragon divided
• ¾ teaspoon salt
• White pepper to taste
• Remaining pea puree - about 1 cup
• Juice of 1 lemon

For the Finished Dish

• Blanched fresh peas
• Fresh pea tendrils
• lemon zest
• minced chives and tarragon