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Pea and Asparagus Gnocchi

Pea and Asparagus Gnocchi

with Brown Butter, Tarragon, and Parmesan

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Gnocchi and brown butter are a match made in flavor 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!

Tags:Veggie
Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

9 ounce

Gnocchi

(ContainsWheat)

¼ ounce

Tarragon

2 clove

Garlic

4 ounce

Peas

6 ounce

Asparagus

¼ cup

Parmesan Cheese

(ContainsMilk)

2 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

unit

Salt

unit

Pepper

2 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1866.064 kJ
Calories446 kcal
Fat20 g
Saturated Fat12 g
Carbohydrate51 g
Sugar5 g
Dietary Fiber7 g
Protein20 g
Sodium834 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Slotted Spoon
Strainer
Large Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Bring a large pot of salted water to a boil. Trim and discard the bottom inch from the asparagus, then cut into 1-inch pieces. Thinly slice the garlic. Finely chop the tarragon leaves.

2

Cook the gnocchi and asparagus: Add the gnocchi to the boiling water and cook for 4-5 minutes, until tender. Remove with a slotted spoon. Add the asparagus to the water and cook for 1-2 minutes, until bright green. Drain, reserving ¼ cup cooking water.

3

Heat 2 Tablespoons butter in a large pan over medium-low heat. The melted butter will foam and begin to turn a speckled brown. Remove the pan from heat and add the garlic. Cook for 30 seconds, until fragrant. Add the peas to the pan and toss to coat in the butter.

4

Add the gnocchi and asparagus to the pan and toss to combine. Season to taste with salt and pepper.

5

Return the pan to the stove over medium heat, and stir in the sour cream, parmesan cheese, and half the tarragon. Toss for 1-2 minutes, until the vegetables are heated through and a creamy sauce has formed. TIP: To loosen the sauce, add a splash of cooking water, as needed.

6

Garnish and serve: Serve the pea and asparagus gnocchi garnished with the remaining tarragon and enjoy!