Spring Vegetable Brown Butter Gnocchi
A delightful dish highlighting fresh spring vegetables and pillowy gnocchi, all elevated by the rich flavor of brown butter.
Ingredients
Gnocchi Dough
- 7.5 oz whole milk ricotta cheese Can substitute with cottage cheese or a dairy-free alternative.
- 1 egg egg Can be substituted with a plant-based binding agent for vegan options.
- ½ cup all-purpose flour Use gluten-free flour for gluten-free version.
- ¼ tsp kosher salt
For Cooking
- 4 tbsp butter 3 tbsp for brown butter, 1 tbsp for sautéing.
- ¼ cup peeled + thinly sliced asparagus
- ¼ cup thinly sliced sugar snap peas
- ¼ cup peas, fresh or frozen Fresh peas should be shelled.
- 1 lemon lemon, zested and juiced
- minced chives For garnish.
- freshly cracked black pepper To taste.
- flaky sea salt For garnish.
- ½ cup grated parmesan cheese
Instructions
Preparation
- Gather all your ingredients. Shell the peas if using fresh, and slice the asparagus and sugar snap peas thinly.
- Bring a large pot of salted water to a boil. Add the peas and cook for about 3 minutes until tender.
- Transfer the peas to a bowl of ice water to cool.
Making Gnocchi
- In a mixing bowl, beat the egg and whisk in the ricotta cheese until smooth.
- Add the grated parmesan, followed by the flour and kosher salt, mixing gently until incorporated.
- Transfer the dough to a floured surface, roll it into a rope about an inch wide, and cut into ½-1” pieces.
Cooking Gnocchi
- Return the pot of salted water to a boil and carefully add the gnocchi, cooking until they float, about 3 minutes.
Brown Butter and Vegetables
- In a small saucepan, melt 3 tablespoons of butter over medium heat and cook until golden brown and nutty.
- In a skillet, melt the remaining tablespoon of butter over medium-high heat and sauté the asparagus and sugar snap peas for a minute.
- Add the cooled peas, lemon zest, and juice, then season with salt and stir.
Combine and Serve
- Drain the gnocchi and toss them in the brown butter for about a minute.
- Plate the gnocchi, topping with the vegetables and brown butter, and garnish with chives, black pepper, and flaky sea salt.
Notes
Enjoy with a crisp salad or garlic bread, and pair with white wine or sparkling water. Store leftovers in an airtight container for 2-3 days.