Gnocchi with beetroot on pea cream, sweet lupins and ginger

<p style="text-align: center">Put the sweet lupins (or clams) in a bowl with fresh salt water and let them rest for 20 minutes. Drain them and wash away impurities and sand.<br /> Slice the shallot and fry it in a small saucepan with some extra virgin olive oil. When it’s soft, add the peas. Let it cook a little, then cover with salt water.</p> <p style="text-align: center">Bring to the boil and when the peas become soft add the tarragon and then turn off the flame.</p> <p style="text-align: center">With a hand blender make a cream with peas. Season with salt and pepper, blend in the extravirgin olive oil and mix well. Set aside in a warm place.</p> <p style="text-align: center"><img class="size-full wp-image-5592" src="https://www.mammaemma.it/wp-content/uploads/2020/04/ricetta-gnocchi-piselli.jpg" alt="Ricetta Gnocchi Piselli" width="800" height="533" /></p> <p style="text-align: center">Brown the garlic cloves with oil and the chili grossly crumbled. Add the sweet lupines, turn up the heat, add the ginger and cover with a lid. In no time the sweet lupines will open. Remove the lid, pour in the wine and add the gnocchi in the pan.</p> <p style="text-align: center">Cook our <a href="https://www.mammaemma.it/en/potato-gnocchi/gnocchi-with-beetroot/" target="_blank" rel="noopener">gnocchi with beetroot</a> in the pan with the sweet lupines, they will be ready in 3-4 minutes.</p> <p style="text-align: center">Split the pea cream in the plates, pour in the gnocchi and the sweet lupines still warm, add a few drops of extra virgin olive oil and decorate with parsley. Serve hot.</p>