Brown Butter Gnocchi with Asparagus, Peas and Tarragon

Gnocchi and brown butter are a classic pair and this recipe takes them to the next level with fresh spring vegetables and a touch of tarragon. The nutty, rich brown butter coats each pillowy gnocchi, while crisp asparagus and sweet peas add color and texture. A creamy sauce made with sour cream and Parmesan brings everything together, with tarragon lending a subtle anise flavor that brightens the dish.

This speedy skillet meal comes together in just 20 minutes, making it perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. Serve it as a main course or a hearty side-either way, it’s sure to become a favorite.

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Ingredients

9 ounce GnocchiView ingredient guideLike ingredientDislike ingredient

1 sprig TarragonView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

1 bunch AsparagusView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

unit Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, trim the woody ends from the asparagus and cut into 1-inch pieces. Finely chop the tarragon leaves. Thinly slice the garlic cloves.
2. Add gnocchi to the boiling water and cook until tender, about 4 minutes. Reserve 1/4 cup of the pasta water, then drain the gnocchi.
3. While gnocchi cook, melt butter in a large skillet over medium heat. Add sliced garlic and cook until fragrant, about 30 seconds.
4. Increase heat to medium-high. Add drained gnocchi and asparagus to the skillet. Cook, tossing occasionally, until gnocchi and butter begin to brown, about 2-3 minutes.
5. Reduce heat to medium-low. Stir in peas, sour cream, Parmesan and half the chopped tarragon. Cook for 1-2 minutes until everything is heated through. If the sauce seems too thick, add a splash of the reserved pasta water. Season with salt and pepper to taste.
6. Sprinkle with remaining tarragon and serve immediately.

Recipe Tips

FAQ

Can I use frozen gnocchi instead of shelf-stable?

Yes, frozen gnocchi works well. Cook according to package directions, usually a minute or two longer than shelf-stable. Drain and proceed with the recipe.

How do I make this dish dairy-free?

Use a dairy-free butter substitute and replace the sour cream with a plant-based version. Omit the Parmesan or use a vegan Parmesan alternative.

Can I add protein like chicken or shrimp?

Absolutely. Cook diced chicken breast or peeled shrimp in the skillet before adding the gnocchi, then set aside and stir back in at the end.