Sweet Pea Gnocchi with Tarragon Pea Cream

For the Pea Puree

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

For the Gnocchi

• 2 lbs russet potato can be slightly over 2 lbs, but no less
• 2 cups pea puree
• 2 egg large
• 2 teaspoons salt
• white pepper to taste
• 2 cups all-purpose flour

For the Sauce

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

For the Finished Dish

• peas blanched, fresh
• pea tendrils fresh
• lemon zest
• chives minced
• tarragon minced