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Pea and Asparagus Gnocchi

Pea and Asparagus Gnocchi

with Brown Butter, Tarragon and Parmesan

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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!

Tags:Veggie
Allergens:Wheat/BléSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

500 g

Gnocchi

(ContainsWheat/Blé, Sulphites/Sulfite)

170 g

Asparagus

113 g

Green Peas

10 g

Garlic

10 g

Tarragon

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

6 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

2 tbsp

Salt*

1 tsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories726 kcal
Fat28 g
Saturated Fat14 g
Carbohydrate104 g
Sugar8 g
Dietary Fiber8 g
Protein26 g
Cholesterol72 mg
Sodium865 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Measuring Spoons
Large Non-Stick Pan
Baking Sheet
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.