Pea and Asparagus Gnocchi
with Brown Butter, Tarragon, and Parmesan
Pea and Asparagus Gnocchi
Tender gnocchi tossed with sweet peas and asparagus in nutty brown butter, finished with fragrant tarragon and a shower of Parmesan for a bright spring dinner.
Ingredients
For 2 servings
- 6 ounce Asparagus
- 2 clove Garlic
- 9 ounce Gnocchi
- ¼ cup Parmesan Cheese
- 4 ounce Peas
- 2 tablespoon Sour Cream
- ¼ ounce Tarragon
Additional Ingredients
- 2 tablespoon Butter
- unit Pepper
- unit Salt
Italian
PDF
DifficultyEasy
Total Time30m
Calories446
Protein20g
Carbs51g
Fat20g
Tags:
VeggieCalorie SmartFiber SmartLow Sugar
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a vegetarian version, it already fits well, but you can skip the dairy garnish by using a little extra pasta water and olive oil for creaminess. To avoid wheat or gluten, use gluten-free gnocchi; for dairy-free needs, replace the cheese and sour cream with a plant-based alternative.
What to serve with it
Serve with a crisp green salad, lemony cucumber ribbons, or roasted cherry tomatoes to add freshness and balance the rich, buttery sauce. Warm crusty bread also works well for scooping up any extra sauce and makes the dish feel more complete.
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