Bring a large pot of water to a boil with a large pinch of salt. Meanwhile, trim and discard the bottom inch if the asparagus, then slice into 1-inch pieces. Pick the tarragon leaves off the sprig, then finely chop. Thinly slice the garlic.

Add the gnocchi to the boiling water and cook for about 4 minutes, until tender. Reserve 1/4 cup pasta water, then drain.

While the gnocchi cook, heat 2 tablespoons butter in a large pan over medium heat. Add the garlic to pan and cook for 30 seconds, until fragrant.

Increase heat to medium-high. Add the drained gnocchi and asparagus to the pan and cook, tossing, until gnocchi and butter begin to brown.

Lower the heat to medium-low, then stir in the peas, sour cream, Parmesan, and half the tarragon and cook for another 1-2 minutes to combine. Season with salt and pepper. Add a splash of water in the sauce becomes too thick.

Sprinkle with remaining tarragon and enjoy!