Pea and Asparagus Gnocchi
with Brown Butter, Tarragon and Parmesan
This pea and asparagus gnocchi checks off all the flavour boxes. Fluffy clouds of gnocchi tossed with roasted asparagus, bright peas and a fresh sprinkling of parmesan!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Gnocchi
(Contains Sulphites, Wheat)
170 g
Asparagus
113 g
Green Peas
10 g
Garlic
10 g
Tarragon
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
6 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
2 tbsp
Salt*
1 tsp
Oil*
Nutrition Values
Utensils
Instructions
Preheat your broiler to high (to broil the asparagus).
Wash and dry all produce.* Trim the bottom 1-inch from the asparagus and discard, then cut the spears into 1-inch pieces. Mince or grate the garlic. Chop 1 1/2 tbsp tarragon leaves.
Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil, then the gnocchi. Cook, turning often, until the gnocchi is golden-brown, 7-8 min. (Depending on the size of your pan, you may need to do this in two batches.) Transfer to a medium bowl.
Meanwhile, on a foil-lined baking sheet, toss the asparagus with 1 tbsp oil. Season with salt and pepper. Broil in the centre of the oven, stirring halfway through cooking, until golden-brown and tender, 4-5 min.
Add 2 tbsp butter to the same pan. Swirl the butter around the pan until it starts to foam, smells nutty and turns golden-brown, 1-2 min. (TIP: Watch it closely so it doesn't burn!) Remove the pan from the heat. Add the garlic and tarragon. Cook until fragrant, 1 min.
Stir in the peas, asparagus, gnocchi, sour cream, half the Parmesan and 3 tbsp water into the pan with the brown butter sauce. Divide the gnocchi between plates, then sprinkle over the remaining Parmesan.
