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Spring Greens Gnocchi

Spring Greens Gnocchi

with Asparagus, Peas, and a Creamy Tarragon Sauce

Rated 3.2 / 4
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Asparagus and peas are two sure signs that spring is here. The veggies are synonymous with the season—some even say they’re sweeter and more tender at this time of year. We couldn’t resist tucking them into this gnocchi, which features a tarragon cream sauce that’s just light enough to really let those gorgeous greens shine.

Tags:Vegetarian
Allergens:EggsWheatMilkTree Nuts
Preparation Time
25 minutes
Cooking difficulty
Level 2
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

9 ounce

Gnocchi

(ContainsEggs,Wheat,Milk)

¼ ounce

Tarragon

2 clove

Garlic

4 ounce

Peas

6 ounce

Asparagus

¼ cup

Parmesan Cheese

(ContainsMilk)

2 tablespoon

Sour Cream

(ContainsMilk)

1 ounce

Walnuts

(ContainsTree Nuts)

Not included in your delivery

2 tablespoon

Butter

(ContainsMilk)

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Values/ per serving
Energy (kJ)2259 kJ
Calories540 kcal
Fat30 g
Saturated Fat13 g
Carbohydrate52 g
Sugar5 g
Dietary Fiber7 g
Protein21 g
Cholesterol55 mg
Sodium830 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
Utensils
Large Pot
Strainer
Large Pan
InstructionsPDF
Instructions
1

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

2

Once water is boiling, add gnocchi to pot. Cook until tender and floating, 4-5 minutes. Remove with a slotted spoon and set aside in a medium bowl. Add asparagus to pot cook until bright green, 1-2 minutes. Reserve ¼ cup cooking water, then drain.

3

Melt 2 TBSP butter in a large pan over medium-low heat. Keep over heat until it begins to brown, 3-4 minutes. Remove pan from heat and toss in garlic. Using residual heat, cook until fragrant, about 30 seconds. Stir in peas and toss to coat in butter.

4

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

5

Return pan to stove over medium heat. Stir in sour cream, Parmesan, half the walnuts, and half the tarragon. Continue stirring until everything is heated through and a creamy sauce has formed, 1-2 minutes. TIP: If sauce seems thick, add a splash of cooking water to loosen.

6

Divide gnocchi mixture between plates. Garnish with remaining walnuts and tarragon and serve.

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