"Gnocchi with Asparagus, Peas & Lamb's Lettuce" – Rachael Ray

Ingredients

• 2 tbsp. olive oil
• 1 bunch asparagus, trimmed of tough ends and sliced on an angle (about 1/4 inch thick)
• 1 cup shelled fresh peas or 1 cup frozen peas, thawed
• 2 shallots, finely chopped
• 3 cloves garlic, finely chopped
• Salt and pepper
• 1 cup white wine
• Juice of 1 lemon (about 1/4 cup)
• 4 tbsp. butter, cut into small pieces
• 2 lb. packaged potato gnocchi or 1 1/2 lb. fresh potato gnocchi
• 4 cups lamb’s lettuce (a.k.a. mâche) or other small leafy greens
• ¼ cup fresh tarragon leaves, coarsely chopped
• About 1/4 cup fresh chives, finely chopped
• Freshly grated Parmigiano-Reggiano, for passing at the table