To make the pea pesto, If using fresh peas, cook them in boiling salted water until tender but still bright green. Immediately transfer them to an ice bath to cool. Drain and blot completely dry. If using frozen peas, thaw them and blot them dry. In the workbowl of a food processor fitted with the metal blade, process the peas, garlic, oil, cheese, sunflower seeds, and salt until coarsely smooth like a basil pesto would be in texture. Transfer to a covered container. Set aside until ready to use or refrigerate if making ahead. The pea pesto can be made up to 1 day in advance.

To make the brown butter, melt butter in a medium Stainless Clad Frying Pan over medium-low heat. Cook slowly until the butter becomes light brown and smells nutty.Swirl the pan gently, the butter will foam and then subside. Watch closely as you’ll see brown bits on the bottom of the pan. Remove the pan from the heat when the butter is beautifully browned. Set aside until ready to use or refrigerate to have on hand for sautéing fish or spooning over vegetables as a sauce.

To make the gnocchi, position a rack in the center of the oven and heat the oven to 425°F. Prick each potato several times with a fork and place them on a Sheet Pan. Bake the potatoes until they are tender enough to be easily pierced with a paring knife, about 1 hour. Remove the potatoes from the oven and set them aside until they are just cool enough to handle but still very hot, 5–10 minutes. Cut the potatoes in half lengthwise and scoop the flesh from the skins. Discard the skins. Pass the flesh through a food mill or ricer into large bowl. Measure the potatoes and use just 2 cups. Save any remaining potato for another use.

In the workbowl of a food processor fitted with the metal blade, process the peas until coarsely smooth. Add the peas to the bowl with the potatoes along with egg, Parmesan, and salt. Mix gently to combine.

Fold in the flour, about ½ cup at a time, just until the flour disappears and the dough comes together. Using your hands, shape the dough into a large ball, adding more flour if it seems too moist; the dough should be slightly tacky but not sticky (it should stick more to itself than to your hands).

Transfer the dough to a floured work surface. Lightly flour a rimmed Sheet Pan. Cut off a baseball-size hunk of dough and roll it between your hands to form a ball. Then, using your palms, roll the ball back and forth on the floured surface into a skinny log, ¾ inch in diameter and about 15 inches long. Cut the log crosswise into pieces about 1 inch long and place the pieces on the floured sheet pan. Cover the sheet pan with plastic wrap so the gnocchi do not dry out while you roll and cut the remaining dough the same way.

Fill a large Stainless Clad Stock Pot two-thirds full of water and bring to a rolling boil over high heat. Add a pinch of salt, then the gnocchi and stir gently once or twice so they don’t stick together. After 1–2 minutes, the gnocchi will bob to the surface; wait for 1 minute longer and then, using a slotted spoon, transfer the gnocchi to a large platter.

To make the Asiago frico, prepare a plate lined with a paper towel. Heat a small CeramiClad™ NonStick Frying Pan over medium heat. Place 1 Tbsp. of the Asiago cheese in the pan and gently spread it out flat like a cracker. Toast on 1 side until golden brown. Use a Silicone Spatula to lift it out and place on the paper towel. Repeat to make 3 more. Set aside.

To sauté the gnocchi, in a large Stainless Frying Pan, melt the browned butter over medium heat and swirl to coat the pan bottom. Add the gnocchi; they should fit in a single layer without crowding; otherwise do this in batches. Sauté, turning as needed, until the gnocchi are golden brown on all sides, about 4 minutes. Toss in the peas and spinach. Sauté, stirring constantly, until the spinach is wilted and the peas are heated through, about 2 minutes. Remove from heat.

To serve, spread a generous spoonful of pesto on the bottom of a warmed Entrée Bowl. In each bowl, arrange 9 gnocchi on top. Sprinkle crisp pieces of prosciutto around and shower with Parmesan. Crumble each Asiago frico and sprinkle over the top along with the pea tendrils, if desired. Serve immediately.