Preparation of products:

Wash and dry the fresh produce. Heat a medium saucepan to boiling. Remove and discard ends of sweet peas, chop finely. Using a peeler, remove the zest from the lemon, avoiding the inside, to get 2 tablespoons of lemon zest. Divide the peeled lemon into 4. Peel the onion and chop it finely. Take the tarragon and separate it from the stems. Finely chop the garlic scapes.

Preparation of gnocchi:

Place the gnocchi in the boiling water and leave them for 2-3 minutes or until they float to the surface. Separate 1 cup of the water you boiled them in, drain the rest thoroughly. Rinse and dry the pot.

Start the sauce:

In the pot used for cooking the gnocchi, heat 2 tablespoons of butter. Add the onion and garlic and while stirring constantly, leave them until they soften and release their aroma for about 3 minutes.

Finish the sauce:

Reduce the heat and add the grated Parmesan and the mirin and the remaining cooking water. Cook for 6-8 minutes. Remove from the heat and add the juice of all 4 lemons, season with salt and pepper.

Finish the gnocchi:

While the sauce is simmering, heat 2 tablespoons of olive oil in a medium skillet. Add the cooked gnocchi and season with salt and pepper. Leave in the pan for about 1-2 minutes. Or until lightly browned. Add the chopped pea cubes and cook for 2-4 minutes, season with salt and pepper and remove from heat.

Serve:

Divide the gnocchi between 2 plates, divide the sauce evenly between them and garnish with the tarragon and lemon zest.