Add all but a handful of the frozen peas to a blender or pestle and mortar and pulse/smash until pulpy.

Trim and slice the asparagus, and roughly chop the basil.

Bring a large pot of water to a boil, season with salt and blanch the gnocchi until they float to the top. Fish them out into a bowl and coat with a dash of oil.

Grab yourself a mugful of the cooking water and save that for later.

Blanch the asparagus and that extra handful of peas for 1 min, drain and set aside.

Now, heat a large frying pan over a high heat. Add a shot of oil and let that get nice and hot.

Add the gnocchi and cook until golden brown. Keep the gnocchi moving regularly.

Add the butter and cook until brown and the gnocchi is glazed and nut brown.

Add a splash of the cooking water, the smashed peas and the crème fraîche. Toss everything together to create a beautifully green sauce.

Season with salt and black pepper. Add lemon zest, Parmesan, the blanched veg and chopped basil.

Keep tossing everything together until glossy and gorgeous. Adjust the seasoning if you need to.

Divide between warm plates, top with more Parmesan and black pepper and get stuck in.