Dinner

Lemon Pesto Burrata and Brown Butter Gnocchi Recipe

ByClara Bennett December 11, 2025December 11, 2025

Introduction

This Lemon Pesto Burrata and Brown Butter Gnocchi dish combines tender asparagus, crispy gnocchi, and creamy burrata for a deliciously comforting meal. Bursting with bright lemon zest and rich brown butter flavors, it’s perfect for a cozy dinner with a gourmet touch.

A white plate filled with three main layers: at the bottom, a soft white creamy cheese spread unevenly; on top of it, golden-brown gnocchi coated with herbs and black pepper, giving a speckled look; scattered throughout, bright green roasted asparagus stalks add color and texture; the dish is sprinkled with finely grated white cheese and drizzled with green pesto sauce. The background is a white marbled texture with fresh green basil leaves placed around, and a chunk of cheese with some grated pieces nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons extra virgin olive oil
1 bunch asparagus, ends trimmed
kosher salt and black pepper, to taste
6 tablespoons salted butter
4 cloves garlic, chopped
chili flakes, to taste
2 teaspoons lemon zest
1 pound fresh potato gnocchi
1/3 cup basil pesto
8 ounces burrata cheese, at room temperature
fresh parmesan, for serving

Instructions

Step 1: In a large skillet, heat the olive oil over medium heat. Add the asparagus and cook until tender, about 3-5 minutes. Season with kosher salt and black pepper.
Step 2: Add 1 tablespoon of butter, 1 clove of chopped garlic, lemon zest, and chili flakes to the skillet. Cook until the butter browns slightly, about 1-2 minutes. Remove the asparagus mixture from the skillet and set aside.
Step 3: In the same skillet, add the gnocchi and the remaining 5 tablespoons of butter. Let the gnocchi crisp up on one side for about 4-5 minutes, then toss to coat with the butter.
Step 4: Add the remaining garlic to the gnocchi and cook for another 2 minutes. Stir in the basil pesto and remove from heat. Season with salt and pepper to taste.
Step 5: Break the burrata into serving bowls. Arrange the asparagus on top, then spoon the gnocchi mixture over it. Finish with fresh parmesan and a drizzle of extra pesto if desired.

Tips & Variations

Use fresh gnocchi for the best texture, but frozen gnocchi can work in a pinch—just thaw before cooking.
For a milder dish, reduce the amount of chili flakes or omit them entirely.
Swap asparagus for green beans or peas if you prefer different spring vegetables.
Try adding toasted pine nuts or walnuts for extra crunch and flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to prevent the gnocchi from becoming mushy, adding a splash of water or olive oil if needed. Burrata is best added fresh when serving.

How to Serve

A dark blue bowl filled with three main layers: the bottom layer is small, golden-brown gnocchi with a slightly crispy texture, speckled with black pepper and herbs; the middle layer includes bright green charred asparagus stalks placed across the gnocchi; the top layer has dollops of white, creamy ricotta cheese drizzled with green pesto and a light golden oil, sprinkled with grated white cheese shavings. A silver fork rests on the edge of the bowl, which is placed on a white marbled surface with a few fresh basil leaves partially visible below. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another cheese instead of burrata?

Yes, mozzarella or fresh ricotta can be substituted, but burrata provides a unique creamy texture that complements the dish beautifully.

How do I know when the gnocchi is cooked properly?

Fresh gnocchi will float to the surface of simmering water when done. In this recipe, pan-frying until crispy and golden with butter adds flavor and texture.