Browned Butter Gnocchi & Vegetables
Do you like a healthy, one-skillet meal as much as I do? Betcha do!
I mean, look at those asparagus and snap peas swimming around in all those browned gnocchi!
Let’s talk about that gnocchi.
I love anything made from scratch, but I also love convenience on a busy weeknight.
How do you cook gnocchi and brown it?
You can make gnocchi from scratch, but then it quickly becomes not a weeknight meal.
So, I use packaged gnocchi!
You simply boil water, drop in the gnocchi, and BOOM!…it boils to perfection in about 4 minutes.
But that’s only half of what makes these potato pillows so good.
Trust me…these little cuties want to be browned.
It just adds a crispy texture that leaves your palate doing gourmet, happy dances.
To brown them, you simply heat oil (or butter) in a skillet, and
Which is why I came up with this recipe…and the fact that it’s the perfect, spring season, light pasta recipe.
How to make Browned Butter Gnocchi & Vegetables
Step 1. Boil water and drop the gnocchi into it water for 4 minutes; drain, rinse, and pat dry.
Step 2. Heat a skillet, add butter and heat it long enough to start turning lightly brown.
Step 3. Into the skillet the gnocchi goes to brown it for a few minutes on both sides.
Step 4. Add the snap peas and asparagus to the skillet. Saute until tender (3-5 minutes).
Step 5. Serve warm, garnished with lemon zest, juice, and parmesan cheese.
* See full recipe below
Recipe Tips for Browned Butter Gnocchi & Vegetables
Tip #1. Do not shave the asparagus tips, only the stalks. Trust me, you want those the textures that compliment each other with every bite.
Tip #2. You could use packaged lemon juice, but I highly recommend using fresh lemon, since you’ll be using the zest and the juice.
Tip #3. Food is so often better when eaten the next day after it’s made, however this dish is best when served immediately.
Tip #4. If you do find yourself with leftovers, be sure to add a little olive oil or butter, or just plain water when reheating…and I recommend doing this in a nonstick skillet.
Browned Butter Gnocchi & Vegetables [Ingredients]
- fresh snap peas
- fresh asparagus
- unsalted butter
- Kosher salt and black pepper
- parmesan cheese
- fresh lemon
Tools you’ll find handy for this recipe:
- 3.5 quart stainless sauce pan to boil the gnocchi
- Microplane fine zester to zest the lemon
- Titan vegetable peeler to shave the asparagus
- Fine Double Mesh Strainer to drain the gnocchi
- 11-inch skillet to brown the gnocchi
Want more 30 minute vegetarian pasta recipes?
These Sesame Kale Noodles are sure to be a hit…as well as make delicious leftovers for your workday lunch.
This Hidden Veggie Marinara Sauce is super easy and crazy delicious…and you won’t believe it’s vegetarian, vegan actually!
Browned Butter Gnocchi & Vegetables
- 6 cups water
- 1 16-oz pkg Gnocchi
- 1/4 lb fresh Snap Peas loosely chopped
- 1/4 lb fresh Asparagus shaved with vegetable peeler
- 3 Tbsp Unsalted Butter divided into 3 Tbsp
- 1/4 tsp Kosher Salt
- 1/8 tsp Black Pepper
- 1/4 cup Parmesan Cheese shredded
- 1 Lemon zested and quartered
Boil the gnocchi
- In a 4-quart soup pot, bring water to a rolling boil; carefully drop GNOCCHI in and boil until it floats (about 3 minutes); pour into colander, give a cold water rinse until cool, pat dry with a paper towel; set aside.
Brown the gnocchi
- Heat 1 Tbsp BUTTER in skillet over medium flame; add GNOCCHI; sauté one side until lightly browned (2-4 min); flip gnocchi to brown the other side (2-4 min); remove and set aside.
- Continuing on medium heat, melt 1 Tbsp BUTTER; add SNAP PEAS and ASPARAGUS tops; sauté until slightly tender, about 3 minutes, tossing as needed.
- Add shaved ASPARAGUS STALKS and cooked GNOCCHI back to the skillet; sprinkle in SALT and PEPPER; heat until warmed through, tossing as needed; just before serving, stir 1 Tbsp BUTTER until melted.
- To serve, top with shredded PARMESAN CHEESE and LEMON ZEST; serve with quartered LEMONS to squeeze over dish, if desired.
I’m a monthly recipe contributor on Amanda’s Cookin’ recipe site and originally published this recipe there in May 2016.