The verdict: Gnocchi, delicious. Sauce, tasty, but waaaay more butter involved than was absolutely necessary. (See recipe link in previous post.)
This dish would be just as tasty with mushrooms (I used shiitake) sauteed in olive oil, rather than half a stick of butter, then the garlic and shallots.
I used frozen peas, and pre-cooked them with a quick dip in the boiling gnocchi water, but they would have been better going into the mushroom mix frozen, so that they'd be just-cooked and fresher tasting. The mushroom portion of the sauce sits while the gnocchi is browning, so keep that in mind and undercook the mushrooms by just a bit as well.
Gnocchi could be browned in a mix of half butter and half olive oil as well, making the whole dish with 1/4 of a stick of butter rather than the 1 stick called for, and I don't think it would be harmed a bit.
These light, slightly lemony gnocchi were surprisingly easy to put together, and could also be delicious sauteed as in the recipe, then served with just the fresh peas over arugula or spinach, dressed with a little lemon and olive oil, with shaved parmesan or even prosciutto, for a much lighter dish.
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