Pea and Asparagus Gnocchi

🥘 Ingredients

• asparagus
  8 oz
• butter
  2 tbsp
• garlic
  2 clove
• gnocchi
  8 oz
• parmesan cheese
  ¼ cup
• peas
  1 c
• pepper
  1 tsp
• salt
  1 tsp
• sour cream
  2 tbsp
• tarragon
  2 tbsp

🍳 Cookware

• large pot
• 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 the asparagus , then cut into 1-inch pieces. Thinly slice the garlic . Finely chop the tarragon leaves.

   asparagus: 8 oz, garlic: 2 clove, tarragon: 2 tbsp
2. 2

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

   gnocchi: 8 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 ⏱️ 30 seconds , until fragrant. Add the peas to the pan and toss to coat in the butter.

   butter: 2 tbsp, peas: 1 c
4. 

   4

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

   salt: 1 tsp, pepper: 1 tsp
5. 

   5

   Return the pan to the stove over medium heat, and stir in the sour cream , parmesan cheese , and half the tarragon. Toss ⏱️ 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: 2 tbsp, parmesan cheese: ¼ cup
6. 6

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