RecipeCastle

Spring Vegetable Brown Butter Gnocchi: A Comforting Gourmet Delight

Spring Vegetable Brown Butter Gnocchi: A Comforting Gourmet Delight
Prep
20 min
Cook
10 min
Total
30 min
Serves
2
Calories
400 kcal

Ingredients

  • ¼ cuppeas, fresh or frozen
  • 1 largeegg
  • 7.5 ozwhole milk ricotta cheese
  • ½ cupgrated parmesan cheese
  • ½ cupall-purpose flour ((plus more for rolling))
  • ¼ tspkosher salt
  • 4 tbspbutter
  • ¼ cuppeeled + thinly sliced asparagus
  • ¼ cupthinly sliced sugar snap peas
  • 1lemon, zested and juiced
  • —minced chives
  • —freshly cracked black pepper
  • —flaky sea salt

Instructions

  1. 1

    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.

  2. 2

    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).

  3. 3

    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.

  4. 4

    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.

  5. 5

    In a separate skillet, melt the remaining butter over medium-high heat. Add the asparagus and sugar snap peas. Quickly sauté 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.

  6. 6

    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.