Green Goddess Gnocchi
Return water to a boil. Cook gnocchi, stirring occasionally, until they float to the surface according to package directions. Reserve 1/2 cup pasta water. Drain pasta and return to pot.
Ingredients :
- Kosher salt
- 1 container crème fraîche
- 1/2 cup fresh dill, plus more for serving
- 1/2 cup packed fresh basil leaves, plus more for serving
- 1/4 cup fresh tarragon leaves
- 1/4 cup sliced fresh chives
- 1/2 lemon, juiced
- 2 cups chopped asparagus
- 2 cups sugar snap peas, trimmed
- 1 pkg. fresh gnocchi
- Finely grated Parmesan, for serving
Directions :
- Bring a large pot of salted water to a boil. Prepare an ice bath by filling a large bowl with ice water.
- Meanwhile, in a blender, blend crème fraîche, dill, basil, tarragon, chives, lemon juice, and 1/2 teaspoon salt until finely chopped.
- Cook asparagus and peas in boiling water until bright green and crisp-tender, 1 to 2 minutes. Using a slotted spoon or spider, transfer vegetables to ice bath; reserve water in pot.
- Return water to a boil. Cook gnocchi, stirring occasionally, until they float to the surface according to package directions. Reserve 1/2 cup pasta water. Drain pasta and return to pot.
- Add pasta water to sauce in blender 1 tablespoon at a time and blend until a silky texture forms. Drain vegetables and add to pot with gnocchi. Add sauce and toss to combine.
- Divide gnocchi among bowls. Top with Parmesan, dill, and basil.
