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For the salsa verde, pulse the tarragon, parsley, almonds, garlic, capers and anchovies (or olives), in a small food processor until coarsely chopped. Add the mustard, olive oil, vinegar and 2 tablespoons water, and pulse again to a chunky pesto consistency. Set aside (this can be made a few hours ahead).
Bring a saucepan of salted water to the boil. Add the gnocchi and sugar snaps and cook for 2-3 minutes or until the gnocchi float to the surface and the sugar snaps are just cooked. Drain well and return to the pan over a low heat before stirring in the salsa verde to coat and warm through. Divide between two bowls and serve.