In a large saucepan, bring 1100 ml of water to a boil with 2 tsp. salt. Pour in the polenta. Cook at a very low temperature for 20 minutes, stirring occasionally. The polenta mixture should be malleable but not too dry. Clean the spring onions, rinse thoroughly and chop very finely with the tender green. Remove the skin from the garlic and chop finely as well. Rinse the culinary herbs and finely chop them without the coarse stems. Rinse the lemon in hot water and dab dry. Thinly slice the peel and chop finely.
Heat the butter in a saucepan and stir-fry the spring onions in it. Briefly sauté the peas with the lemon zest and half of the kitchen herbs. Extinguish with the wine and steam for 5 minutes with the lid closed over medium heat until soft. Preheat the oven to 50 degrees.
Use a tablespoon to make dumplings from the polenta mixture and place them in an ovenproof dish. Keep warm in the oven.
Stir the crème fraîche into the peas, season the vegetables with salt and pepper. Mix the remaining kitchen herbs into the peas.
Spread the peas evenly over the polenta gnocchi. Serve sprinkled with the grated pecorino.
from : > Christine Gehrer, 6973 Hoechst
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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