Spring Greens Gnocchi

🥘 Ingredients

• Parmesan cheese
  2 tbsp
• asparagus
  8 oz
• butter
  2 tbsp
• garlic
  2 cloves
• gnocchi
  9 oz
• peas
  ½ cup
• pepper
  1 tsp
• salt
  1 tsp
• sour cream
  2 tbsp
• tarragon
  1 unit
• walnuts
  2 tbsp

🍳 Cookware

• large pot
• medium bowl
• large pan

1. 

   1

   gnocchi tarragon garlic peas asparagus Parmesan cheese sour cream walnuts butter salt pepper

   gnocchi: 9 oz, tarragon: 1 unit, garlic: 2 cloves, peas: ½ cup, asparagus: 8 oz, Parmesan cheese: 2 tbsp, sour cream: 2 tbsp, walnuts: 2 tbsp, butter: 2 tbsp, salt: 1 tsp, pepper: 1 tsp
2. 

   2

   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.
3. 

   3

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

   4

   Melt butter in a large pan over medium-low heat. Keep over heat until it begins to brown ⏱️ 3 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.
5. 

   5

   Add gnocchi and asparagus to pan and toss to combine. Season to taste with salt and pepper.
6. 

   6

   Return pan to stove over medium heat. Stir in sour cream, Parmesan cheese, half the walnuts, and half the tarragon. Continue stirring until everything is heated through and a creamy sauce has formed ⏱️ 1 minutes .