A fresh springtime vegetable brown butter gnocchi. Soft, pillowy ricotta gnocchi tossed in brown butter and topped with quickly sauteed asparagus and peas. It’s a really fun project that results in a nutty, lemony gnocchi dish bursting with flavor. It’s a great side dish to any main…roast chicken or even seared steak would be perfect.
spring vegetable brown butter gnocchi – the details
Sharing a quick post today as we wrap up another week in May! I cannot believe how fast these weeks at home have been flying by. Every week feels pretty much the same to me, just keeping busy with cooking and sharing new recipes. Hopefully you’ve been finding some inspiration in them!
The other day, I took this ricotta gnocchi & pomodoro recipe and made a spring version. The gnocchi is so good and if you haven’t tried making it yet, there’s no better time. It’s a much simpler process than you may think – mix up a few ingredients in a bowl to make the dough, roll it out into a long rope shape, cut the gnocchi, boil, and toss with the sauce.
The sauce is here golden, nutty brown butter. An irresistible combo with the creamy gnocchi. While all that comes together, you’ll quickly saute up some spring vegetables. Use whatever you have. I had some asparagus, fresh peas, and sugar snap peas laying around so that’s exactly what went in. Add a little lemon juice for a fresh pop of flavor and you’re good to go.
The finished result? A really special, delicious plate of springtime gnocchi at home. Enjoy!
PrintSpring Vegetable Brown Butter Gnocchi
simple ricotta gnocchi with asparagus, peas, lemon, and brown butter
servings: 2
Ingredients
- ¼ cup peas, fresh or frozen
- 1 egg
- 7.5 oz whole milk ricotta cheese
- ½ cup grated parmesan cheese
- ½ cup all-purpose flour (plus more for rolling)
- ¼ tsp kosher salt
- 4 tbsp butter
- ¼ cup peeled + thinly sliced asparagus
- ¼ cup thinly sliced sugar snap peas
- 1 lemon, zested and juiced
- minced chives
- freshly cracked black pepper
- flaky sea salt
Instructions
- Bring a large pot of salted water to a boil. Add the peas. Cook for about 3 minutes, or until tender. Use a strainer to transfer the peas to a bowl of ice water to cool. Once cooled, drain the peas and set aside. Reserve the pot of water.
- In a mixing bowl, beat the egg. Whisk in the ricotta cheese until smooth. Then, whisk in the grated parmesan. Add the flour and salt to the bowl. Use a wooden spoon to incorporate it. Do not over stir (stop just when all of the flour is absorbed and the dough comes together).
- Transfer the dough to a lightly floured surface. Gently roll the dough into a long rope, adding a little more flour if needed. Cut the rope into ½-1” pieces. Transfer the gnocchi to the pot of salted boiling water. Cook for about 3 minutes, or until they float to the top.
- Meanwhile, add 3 tablespoons of the butter to a small saucepan over medium heat. Allow to melt. Lower the heat to medium-low and continue to cook the butter until golden brown and fragrant.
- In a separate skillet, melt the remaining butter over medium-high heat. Add the asparagus and sugar snap peas. Quickly saute for a minute or so, just until lightly caramelized. Stir in the peas to heat through. Season with the lemon zest, lemon juice, and a pinch of salt to taste.
- Drain the gnocchi. Transfer them to the brown butter and allow to toast for a minute. Plate the gnocchi with the brown butter and vegetables over top. Garnish with a pinch of chives, freshly cracked black pepper, and flaky sea salt.
shop the dish: spring vegetable brown butter gnocchi
