Spring Vegetable Gnocchi

Ingredients (18)

• For the Gnocchi:
• 1 1/2 pounds baking potatoes
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon fresh grated nutmeg
• 2 egg yolks
• 3/4 cup flour
• 1 cup grated parmesan cheese
• For the Sauce:
• 1 tablespoon olive oil
• 1 leek
• 6 ounces baby brown mushrooms
• 3 cloves garlic
• 2 cups half and half
• 1 pound skinny asparagus
• 3/4 cup petite green peas
• 1 teaspoon lemon zest
• 1/4 cup basil thinly sliced
• Kosher salt and freshly ground black pepper