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–+ servings
Spring Vegetable Brown Butter Gnocchi

Spring Vegetable Brown Butter Gnocchi for a Cozy Dinner

A delightful Spring Vegetable Brown Butter Gnocchi that is light yet comforting, showcasing seasonal ingredients like asparagus and sweet peas.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gnocchi
  • 1 cup Ricotta Cheese fresh ricotta yields the best flavor
  • 1 large Egg room temperature
  • 1/2 cup Parmesan Cheese grated; substitute with Pecorino for a different twist
  • 1 cup All-Purpose Flour consider gluten-free flour for a gluten-free version
  • 1 tsp Salt kosher salt recommended
For the Brown Butter Sauce
  • 1/2 cup Unsalted Butter ghee is a lactose-free alternative
  • 1 tbsp Lemon Zest
  • 1 tbsp Lemon Juice swap lime juice for a unique twist
For the Vegetables
  • 1 cup Asparagus substitute with green beans if needed
  • 1 cup Sugar Snap Peas use regular peas or snow peas as alternatives
  • 2 tbsp Chives for garnish; green onions work well as a substitute

Equipment

  • Mixing Bowl
  • pot
  • skillet
  • colander
  • Saucepan
  • spatula

Method
 

Step-by-Step Instructions
  1. Bring a pot of salted water to a boil. Add the sugar snap peas and blanch for about 3 minutes. Transfer to an ice bath, then drain.
  2. In a mixing bowl, whisk together the egg and ricotta until smooth. Fold in Parmesan, flour, and salt without overmixing.
  3. On a floured surface, roll the dough into ropes and cut into small pieces. Dust with flour to prevent sticking.
  4. Bring a pot of salted water to a boil and add gnocchi. Cook until they float, about 3 minutes. Drain.
  5. Melt butter in a saucepan over medium heat until it turns amber and nutty, about 4-5 minutes.
  6. In a skillet, melt additional butter and sauté asparagus for 2 minutes. Add peas, lemon juice, and zest, seasoning with salt.
  7. Toss gnocchi with the brown butter and vegetables. Serve garnished with chives, flaky salt, and black pepper.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

For best results, use fresh ricotta and ensure the egg is at room temperature. Watch the brown butter closely to prevent burning.

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