brown-butter-gnocchi-dentist-narre-warren

Spring Vegetable Brown Butter Gnocchi

This dish is a vibrant showcase of seasonal produce, combining the comforting texture of gnocchi with a rich, nutty brown butter sauce and an array of fresh spring vegetables. It’s an ideal recipe for those who enjoy bringing the freshness of the garden to their table.

 

Ingredients:

  • 500g gnocchi
  • 100g unsalted butter
  • 1 cup asparagus, chopped
  • 1 cup peas, fresh or frozen
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup Parmesan cheese, grated
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • Salt and pepper, to taste
  • Fresh basil leaves, for garnish

 

Instructions:

 

  1. Cook the gnocchi according to the package instructions. Drain and set aside.
  2. In a large pan, melt the butter over medium heat. Continue to cook, stirring frequently, until the butter turns a golden brown and has a nutty aroma.
  3. Add the minced garlic to the browned butter and sauté for about 30 seconds.
  4. Add the asparagus and peas to the pan. Cook for 3-4 minutes, until the vegetables are tender but still crisp.
  5. Stir in the cooked gnocchi and cherry tomatoes. Toss everything together until the gnocchi is coated in the brown butter sauce and the vegetables are evenly distributed.
  6. Remove from heat. Add the lemon zest, Parmesan cheese, salt, and pepper. Toss again to combine.
  7. Serve immediately, garnished with fresh basil leaves.

 

Perfect for a light yet satisfying meal, it’s sure to be a delightful addition to your recipe collection. Happy cooking, and enjoy the fresh tastes of spring!