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.
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