---
title: Spring Greens Gnocchi
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/spring-greens-gnocchi-589cc7a2043c3c78d63a2754
servings: 2
prep_time: 10 minutes
cook_time: 15 minutes
time_required: 25 minutes
difficulty: Medium
allergens: [Wheat, Milk, Tree Nuts]
tags: [Veggie, Spring, Quick, Pasta]
rating: 4.0
rating_count: 1400
source_chef: Recipe Development Team
review_highlights:
  - theme: Suggestions
    text: For a twist, try frying the gnocchi until crispy. Some enjoyed adding chicken for extra protein.
image: "https://images.recipes.furrysalamander.com/spring-greens-gnocchi.avif"
---
@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}

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.

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.

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.

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

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}. [- If sauce seems thick, add a splash of reserved cooking water to loosen.]

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