Crispy Gnocchi with Burrata & Brown Butter Pesto!

Crispy Gnocchi with Burrata & Brown Butter Pesto!

Gnocchi Burrata: master this dish featuring crispy gnocchi, brown butter pesto, tender asparagus, and creamy burrata. An easy, restaurant-quality meal for any night.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Calories 580 kcal

Ingredients

  

• 2 tablespoons extra virgin olive oil
• 1 bunch asparagus, ends trimmed
• kosher salt
• black pepper
• 6 tablespoons salted butter
• 4 cloves garlic, chopped
• chili flakes
• 2 teaspoons lemon zest
• 1 pound fresh potato gnocchi
• 1/3 cup basil pesto

Instructions

 

• In a large skillet, heat the olive oil over medium heat. Add the asparagus and cook until tender, 3-5 minutes. Season with salt and pepper. Add 1 tablespoon butter, 1 clove garlic, lemon zest, and chili flakes. Cook until the butter browns, 1-2 minutes. Remove from the skillet.
• To the same skillet, add the gnocchi and 5 tablespoons butter. Allow the gnocchi to get crispy, about 4-5 minutes, then toss with the butter and add the garlic. Cook another 2 minutes, then stir in the pesto and remove from the heat. Season with salt and pepper.
• Break the burrata into serving bowls. Add the asparagus, then spoon over the gnocchi. Top with parmesan and extra pesto.

Notes

– Brown butter perfection: Keep an eye on the butter as it browns. It can go from nutty to burnt quickly. Look for amber specs and a fragrant aroma.
– Crispy Gnocchi: Don’t overcrowd the skillet. Cook the gnocchi in a single layer to ensure proper browning and crispiness. Cook in batches if necessary.
– Room temperature burrata: For the best creamy texture, ensure your burrata is at room temperature before serving. Take it out of the fridge at least 30 minutes prior.
– Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a skillet over low heat to maintain gnocchi crispiness.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword gnocchi burrata

The technique that makes it

The magic of this dish lies in achieving a perfect crispy exterior on the gnocchi while maintaining a tender, pillowy interior. This is accomplished through a two-stage cooking process. First, the gnocchi are pan-seared in hot fat, ideally a combination of olive oil and the rendered butter fat from the brown butter stage. This high heat initiates the Maillard reaction, creating a golden-brown crust and developing complex, nutty flavors. Crucially, avoid overcrowding the pan. Overcrowding lowers the pan temperature, causing the gnocchi to steam rather than sear, resulting in a gummy texture. Ensure each gnocchi has direct contact with the hot surface. The second stage involves gently tossing the seared gnocchi with the warm brown butter and pesto mixture. This coats the crispy gnocchi, infusing them with flavor without overcooking them, thus preserving their delicate texture.

Troubleshooting

• Gnocchi are tough or rubbery: This usually happens from overcooking or using a pan that’s too crowded. Ensure you are searing the gnocchi in a single layer over medium-high heat until golden brown on most sides. If using store-bought gnocchi, boil them first according to package directions until they float, then drain thoroughly before pan-searing.
• Gnocchi are sticking to the pan: The pan may not be hot enough, or there isn’t enough fat. Ensure your pan is preheated with the olive oil until shimmering before adding the gnocchi. Add a little more oil or butter if needed during searing.
• Sauce is oily or separated: This can occur if the butter is browned too quickly or if the pesto is added when the butter is excessively hot. Brown the butter gently over medium heat, watching carefully for the nutty aroma and golden-brown solids. Let the brown butter cool slightly before whisking in the pesto.
• Asparagus is overcooked and limp: Asparagus cooks quickly. Add it to the pan only during the last minute or two of searing the gnocchi, allowing it to lightly char and become tender-crisp.

Substitutions

• Fresh potato gnocchi: Substitute with store-bought shelf-stable gnocchi (boil first as directed) or ricotta gnocchi for a slightly lighter texture. The cooking time for pan-searing may need adjustment.
• Fresh basil pesto: Use a store-bought pesto or make your own. Alternatively, a sun-dried tomato pesto or a walnut pesto can offer a different flavor profile.
• Asparagus: Substitute with green beans, broccolini, or peas. Adjust cooking time based on the vegetable’s tenderness. Green beans and broccolini may need a slightly longer sauté time before the gnocchi.
• Salted butter: Use unsalted butter and add an additional pinch of kosher salt to the brown butter mixture to control the saltiness precisely.

Pro tips

• Brown butter perfection: Keep an eye on the butter as it browns. It can go from nutty to burnt quickly. Look for amber specs and a fragrant aroma.
• Crispy Gnocchi: Don’t overcrowd the skillet. Cook the gnocchi in a single layer to ensure proper browning and crispiness. Cook in batches if necessary.
• Room temperature burrata: For the best creamy texture, ensure your burrata is at room temperature before serving. Take it out of the fridge at least 30 minutes prior.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a skillet over low heat to maintain gnocchi crispiness.

This Lemon Pesto Burrata and Brown Butter Gnocchi is a testament to how simple ingredients can create extraordinary flavors. Experiment with adding cherry tomatoes or spinach for extra veggies. Enjoy this delightful and easy-to-make dish!

Frequently asked questions

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