During one of our weekly stops at the Downtown 3rd Farmers Market, in Las Vegas,  I asked Chef Stu for an inspiring recipe to make this week. His first question “Easy, Medium or Difficult?” Not wanting to look like too much of a wuss, I replied “Medium”. This recipe for early spring fell from his lips with such ease as he continued to ring up other patrons. It is that perfect early spring combination with fresh bright crunchy vegetables nestled in the soft warmth of sweet potato gnocchi. Like the feel of a brisk spring morning wrapped in your favorite sweater. Fresh English peas, asparagus and sweet potato gnocchi made from garnet sweet potatoes are all available there at the market. We also paired this with a 2010 Schieferkopf Riesling by Chapoutier from Alsace.