Name: Spring Vegetable Gnocchi
Ingredients: 1 1/2 pounds baking potatoes (2 large Idaho russets); 1 1/2 teaspoons kosher salt; 1/2 teaspoon fresh grated nutmeg; 2 egg yolks (beaten); 3/4 cup flour (plus more for dusting); 1 cup grated parmesan cheese; 1 tablespoon olive oil; 1 leek (white parts only, thinly sliced); 6 ounces baby brown mushrooms (quartered); 3 cloves garlic (minced); 2 cups half and half; 1 pound skinny asparagus (trimmed and cut in 1-inch lengths); 3/4 cup petite green peas; 1 teaspoon lemon zest; 1/4 cup basil thinly sliced; Kosher salt and freshly ground black pepper