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1
Bring large pot of salted water to a boil over medium heat.
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2
Cook chard 4 to 5 minutes, or until wilted and tender.
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3
Drain in colander, and refresh under cool running water 20 seconds.
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4
Squeeze out excess moisture with hands, and finely chop.
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5
Fan out chopped leaves on dish towel, and roll tightly to squeeze out excess moisture.
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6
Whisk together egg yolks, ricotta, and Parmesan in bowl until smooth.
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7
Stir in chard, then fold in all-purpose and semolina flours.
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8
Season with salt and pepper, if desired.
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9
Dust baking sheet with a little semolina flour.
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10
Scoop 1 Tbs.
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11
dough onto floured work surface.
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12
Roll between floured hands in circular motion to form ball using as little pressure as possible, then roll back and forth between palms to form oval.
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13
Place on semolina-dusted baking sheet.
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14
Fill large pot with 3 inches water, and bring to a boil over medium heat.
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15
Drop 12 gnocchi into water, and stir to separate.
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16
Bring to gentle simmer.
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17
(Small bubbles should break surface of water around edges, not bubble up from bottom of pot.)
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18
Reduce heat to maintain temperature.
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19
Poach gnocchi 6 to 8 minutes, or until they rise to top of water.
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20
(Cut into center of one to test for doneness; it should be same consistency throughout.)
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21
Transfer to bowl.
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22
Repeat with remaining gnocchi.
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23
Keep warm.
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24
Reserve cooking water.
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25
Meanwhile, heat oil in skillet over medium heat.
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26
Add shallot, and cook 2 minutes, or until soft.
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27
Add peas and
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28
1 cup cooking water.
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29
Cook 3 minutes, or until peas are tender, stirring often.
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30
Stir in tarragon and lemon juice.
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31
Season with salt and pepper, if desired.
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32
Divide gnocchi among bowls, and top with peas and sauce.
