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 are 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
350 g
Gnocchi
(Contains Egg, Wheat May contain Milk, Wheat)
227 g
Asparagus
113 g
Green Peas
6 unit(s)
Garlic, cloves
7 g
Tarragon
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit(s)
Sour Cream
Not included in your delivery
2 tbsp
Unsalted Butter*
1.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Wash and dry all produce.* Trim bottom 1-inch from asparagus and discard, then cut spears into 1-inch pieces. Peel, then mince or grate garlic. Roughly chop tarragon leaves.
Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil, then gnocchi. Cook, tossing often, until golden-brown, 7-8 min. (TIP: Cook gnocchi in 2 batches for 4 ppl, using 1 tbsp oil for each batch!) Transfer to a plate.
Meanwhile, on a foil-lined baking sheet, toss asparagus with 1/2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Broil in middle of oven, stirring halfway through, until golden-brown and tender, 4-6 min.
Meanwhile, to the same pan, add 2 tbsp butter (dbl for 4 ppl). Swirl butter until it starts to foam, smells nutty and turns golden-brown, 1-2 min. (TIP: Watch it closely so it doesn't burn!) Remove pan from heat. Add garlic and tarragon. Cook, stirring often, until fragrant, 1 min.
To brown butter sauce, stir in peas, asparagus, gnocchi, sour cream, half the Parmesan and 3 tbsp water (dbl for 4 ppl). Season with salt and pepper.
Divide gnocchi between plates, then sprinkle over remaining Parmesan.
