Lemon Pesto Burrata and Brown Butter Gnocchi Recipe
A delightful and sophisticated dish featuring crispy brown butter gnocchi tossed in vibrant lemon pesto, paired with tender sautéed asparagus and creamy burrata cheese, finished with fresh parmesan for a perfect balance of flavors and textures.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Herbs
- 1 bunch asparagus, ends trimmed
- 2 teaspoons lemon zest
- 4 cloves garlic, chopped
- chili flakes, to taste
Dairy
- 6 tablespoons salted butter
- 8 ounces burrata cheese, at room temperature
- fresh parmesan, for serving
Pantry
- 2 tablespoons extra virgin olive oil
- 1 pound fresh potato gnocchi
- 1/3 cup basil pesto
- kosher salt and black pepper, to taste
Instructions
- Sauté Asparagus: In a large skillet, heat the olive oil over medium heat. Add the trimmed asparagus and cook until tender, about 3-5 minutes. Season with kosher salt and black pepper to taste.
- Brown Butter with Aromatics: Add 1 tablespoon of butter, 1 clove of chopped garlic, lemon zest, and chili flakes to the skillet. Cook for 1-2 minutes until the butter browns and the garlic is fragrant. Remove the asparagus mixture from the skillet and set aside.
- Crisp the Gnocchi: In the same skillet, add the fresh potato gnocchi and the remaining 5 tablespoons of butter. Allow the gnocchi to cook undisturbed for 4-5 minutes to develop a crispy golden crust. Toss the gnocchi in the butter and add the remaining 3 cloves of chopped garlic, cooking for an additional 2 minutes to infuse flavor.
- Toss with Pesto and Season: Stir in the basil pesto into the gnocchi mixture until evenly coated. Remove the skillet from the heat and season with salt and pepper according to taste.
- Assemble the Dish: Break the burrata cheese into serving bowls. Arrange the sautéed asparagus over the burrata, then spoon the brown butter pesto gnocchi on top. Garnish generously with fresh parmesan and extra basil pesto if desired. Serve immediately while warm.
Notes
- Be sure to use fresh potato gnocchi for the best texture and flavor.
- To brown the butter properly, watch it carefully as it can burn quickly.
- You can adjust the amount of chili flakes based on your preferred spice level.
- Serving burrata at room temperature enhances its creamy texture and flavor.
- Freshly grated parmesan elevates the overall taste and adds a salty finish to the dish.
Keywords: brown butter gnocchi, lemon pesto, burrata, asparagus, Italian dinner, easy Italian recipe, vegetarian gnocchi
