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.
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.
- 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.