Gnocchi With Spring Vegetables and Basil

• 3 large russet baking potatoes, preferably organic
• 4 tablespoons, approximately, all-purpose flour, preferably organic
• 2 tablespoons olive oil
• 6 carrots, peeled, trimmed and cut in thirds
• 2 cups shelled peas, fresh or thawed frozen
• 6 tablespoons unsalted butter
• 12 basil leaves, slivered
• Sea salt
• ground black pepper

1. Steam potatoes over boiling water until tender, 50 to 60 minutes.
2. Cool for 2 hours.
3. Break up potatoes and use a food mill or ricer to mash them into a bowl.
4. Peeling is not necessary with these tools, but the potatoes can be peeled if desired.
5. Dust a smooth work surface with 1 tablespoon flour and scoop potatoes on top.
6. Dust potatoes with remaining flour and dribble a tablespoon of the oil on top.
7. With your hands, work the potatoes, kneading lightly, about 5 minutes until they come together to make a soft dough.
8. Add a bit more flour if needed.
9. Let it rest 10 minutes.
10. Divide the dough into four balls.
11. Roll out each into a strand 1-inch thick, then use a knife or pastry scraper to cut into 1-inch pieces of gnocchi.
12. Place on one or more parchment-lined trays and freeze at least 1 hour.
13. When hard, remove as many as desired for cooking and transfer the rest to a plastic bag for freezing up to one month.
14. Cook carrots in simmering water 12 minutes, until tender.
15. Scoop out with a slotted spoon and cut in bite-size pieces.
16. If using fresh peas, add to water, cook about 2 minutes, until tender, and drain.
17. Melt butter with 1 tablespoon oil in a large skillet on medium-high heat.
18. Add frozen gnocchi and saute about 3 minutes, turning gnocchi frequently, until lightly browned.
19. Add peas and carrots and cook about 2 minutes more.
20. Toss in basil leaves and season with salt and pepper.

potatoes, approximately, olive oil, carrots, shelled peas, unsalted butter, basil, salt, ground black pepper

Taken from cooking.nytimes.com/recipes/1013531 (may not work)