
Yields:
4 serving(s)
Prep Time:
5 mins
Total Time:
20 mins
Cal/Serv:
490
This vibrant and creamy green goddess gnocchi is a delightfully quick 20-minute dinner perfect for spring. It’s brimming with seasonal veggies and packed full of herbs, including fresh basil, tarragon, chives, and dill. Plus, you’ll get pillowy soft gnocchi in every bite. Green goddess is a classic formula for a refreshing salad dressing, drizzled on goddess bowls, as a lovely spread for sandwiches and wraps, and even as a spoonable soup. Now, it’s the silky-smooth, pastel green pasta sauce you’ve been looking for.
The herbs:
There are endless variations on green goddess, but each recipe features a blend of fresh, delicate herbs. The most traditional recipes call for tarragon, which has a slightly tingly, anise-like flavor that can be polarizing. Tarragon also isn’t always easy to find at the grocery store. If you’re not a tarragon fan or can’t find it, you can replace it with more of an herb you do like, such as dill or basil. The great thing about this blender pasta sauce is how forgiving it is. You can use any combination of soft green herbs, just aim for at least 1 1/2 cups (more is fine!).
The vegetables:
When your sauce is ready, you’ll toss the gnocchi with crisp asparagus and snap peas for a dish that looks like spring on a plate, but feel free to experiment with other green veggies. Broccoli florets, green beans, or greens like chopped kale or Swiss chard would also work.
Storage:
If you have any leftovers, store them in an airtight container in the fridge for around 3-4 days.
Did you try making this recipe? Let us know what you think with a comment and review below!
Advertisement - Continue Reading Below
Ingredients
Kosher salt
1 (8-oz.) 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
(16-oz.) pkg. fresh gnocchi
Finely grated Parmesan, for serving
Directions
- Step 1Bring a large pot of salted water to a boil. Prepare an ice bath by filling a large bowl with ice water.
- Step 2Meanwhile, in a blender, blend crème fraîche, dill, basil, tarragon, chives, lemon juice, and 1/2 teaspoon salt until finely chopped.
- Step 3Cook 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.
- Step 4Return 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.
- Step 5Add 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.
- Step 6Divide gnocchi among bowls. Top with Parmesan, dill, and basil.
Advertisement - Continue Reading Below

60 Summer Potluck Recipes

How To Cook Pasta Perfectly Al Dente

Presented by Target
Weeknight Dinners For July

Braised Chicken Thighs
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below