Cook Potato Gnocchi in boiling salted water until cooked through and float to the surface, about 4-5 minutes.
Heat butter in a saute pan over medium heat until melted and light golden brown. Add Sliced Garlic, peas, asparagus, and S&P mix. Cook until vegetables are just tender.
Drain gnocchi well and add gnocchi, butter, and parmesan to the pan. Saute until butter is and parmesan is fully incorporated, then add lemon juice. Continue to cook until butter, cheese, and lemon juice have fully come together.
In a small mixing bowl gently combine Lemon Oil, S&P mix, fresh herbs, and pea tendrils.
TO PLATE: Spoon gnocchi mixture into the bowl, evenly distribute grated parmesan over the top. Garnish gnocchi with herbs cascading off as shown in photo.
—