Description
A delightful and sophisticated dish featuring crispy brown butter gnocchi tossed with zesty lemon pesto, tender asparagus, and creamy burrata cheese. This recipe combines rich flavors and varied textures for a quick, elegant meal perfect for any occasion.
Ingredients
Vegetables & Aromatics
- 1 bunch asparagus, ends trimmed
- 4 cloves garlic, chopped
- 2 teaspoons lemon zest
- Chili flakes, to taste
Dairy & Cheese
- 6 tablespoons salted butter
- 8 ounces burrata cheese, at room temperature
- Fresh parmesan, for serving
Other
- 2 tablespoons extra virgin olive oil
- Kosher salt and black pepper, to taste
- 1 pound fresh potato gnocchi
- 1/3 cup basil pesto
Instructions
- Cook Asparagus: In a large skillet, heat the olive oil over medium heat. Add the trimmed asparagus and cook until tender, about 3-5 minutes. Season with kosher salt and black pepper to taste.
- Brown Butter with Garlic and Lemon: To the skillet with asparagus, add 1 tablespoon of salted butter, 1 clove chopped garlic, lemon zest, and chili flakes. Cook for 1-2 minutes, allowing the butter to brown and infuse the flavors. Then remove the asparagus mixture from the skillet and set aside.
- Crisp the Gnocchi: In the same skillet, add the remaining 5 tablespoons of butter along with the fresh potato gnocchi. Cook over medium heat for about 4-5 minutes, allowing the gnocchi to get crispy and golden on the outside.
- Add Garlic and Pesto: Toss the gnocchi with the butter, then add the remaining chopped garlic and cook for an additional 2 minutes. Stir in the basil pesto to coat the gnocchi evenly, then remove from heat. Season with salt and pepper to taste.
- Assemble and Serve: Break the burrata cheese into serving bowls. Layer the cooked asparagus on top, then spoon over the brown butter gnocchi with pesto. Finish by sprinkling fresh parmesan and an optional drizzle of extra pesto if desired. Serve immediately.
Notes
- For a spicier dish, adjust the amount of chili flakes to your preference.
- Make sure the burrata is at room temperature for a creamy texture that melds well with the warm gnocchi.
- Use fresh potato gnocchi for best texture and flavor.
- This dish pairs well with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
- Leftover gnocchi can be gently reheated in a skillet with a bit of butter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
