Pea & Asparagus Gnocchi
with Tarragon & Brown Butter
Gnocchi and brown butter are a match made in flavour heaven! A creamy tarragon-scented sauce brings a light anise flavor to the dish that's perfect with crisp asparagus and sweet peas. This dish is so speedy, maybe you'll even have time to make dessert!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
9 ounce
Gnocchi
(Contains Wheat)
1 sprig
Tarragon
4 ounce
Peas
1 bunch
Asparagus
2 tablespoon
Sour Cream
(Contains Milk)
2 clove
Garlic
¼ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
2 tablespoon
Butter
(Contains Milk)
unit
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Bring a large pot of water to a boil with a large pinch of salt. Meanwhile, trim and discard the bottom inch if the asparagus, then slice into 1-inch pieces. Pick the tarragon leaves off the sprig, then finely chop. Thinly slice the garlic.
Add the gnocchi to the boiling water and cook for about 4 minutes, until tender. Reserve 1/4 cup pasta water, then drain.
While the gnocchi cook, heat 2 tablespoons butter in a large pan over medium heat. Add the garlic to pan and cook for 30 seconds, until fragrant.
Increase heat to medium-high. Add the drained gnocchi and asparagus to the pan and cook, tossing, until gnocchi and butter begin to brown.
Lower the heat to medium-low, then stir in the peas, sour cream, Parmesan, and half the tarragon and cook for another 1-2 minutes to combine. Season with salt and pepper. Add a splash of water in the sauce becomes too thick.
Sprinkle with remaining tarragon and enjoy!
