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!
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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!