Pea and Asparagus Gnocchi

🥘 Ingredients

• asparagus
  12 oz
• butter
  4 tbsp
• garlic
  4 clove
• gnocchi
  18 oz
• parmesan cheese
  ½ cup
• peas
  8 oz
• pepper
• salt
• sour cream
  4 tbsp
• tarragon
  ½ oz

🍳 Cookware

• large pot
• slotted spoon
• strainer
• large pan

1. 

   1

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

   asparagus: 12 oz, garlic: 4 clove, tarragon: ½ oz
2. 2

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

   gnocchi: 18 oz
3. 

   3

   Heat 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 peas to the pan and toss to coat in the butter.

   butter: 4 tbsp, peas: 8 oz
4. 

   4

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

   salt, pepper
5. 

   5

   Return the pan to the stove over medium heat, and stir in sour cream , parmesan cheese , and half the tarragon. Toss for ⏱️ 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.

   sour cream: 4 tbsp, parmesan cheese: ½ cup
6. 6

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