Description
Fluffy ricotta gnocchi tossed in nutty brown butter with fresh spring vegetables and lemon.
Ingredients
¼ cup peas, fresh or frozen
1 egg
7.5 oz whole milk ricotta cheese
½ cup grated parmesan cheese
½ cup all-purpose flour (plus more for rolling)
¼ tsp kosher salt
4 tbsp butter
¼ cup peeled + thinly sliced asparagus
¼ cup thinly sliced sugar snap peas
1 lemon, zested and juiced
minced chives
freshly cracked black pepper
flaky sea salt
Instructions
1. Bring a large pot of salted water to a boil. Add the peas and cook 3 minutes. Cool in ice water, drain, and set aside.
2. In a bowl, beat the egg. Whisk in ricotta until smooth, then add parmesan, flour, and salt. Mix gently until just combined.
3. Roll dough into ropes, cut into ½-inch pieces, and cook in boiling water until gnocchi float to the top (about 3 minutes).
4. Brown 3 tbsp butter in a small pan over medium heat until golden and nutty.
5. In a skillet, melt the remaining butter and sauté asparagus and sugar snap peas until lightly caramelized. Stir in peas, lemon zest, juice, and salt.
6. Drain gnocchi, toss in brown butter, and serve topped with vegetables, chives, pepper, and flaky salt.
Notes
Use fresh spring vegetables for best flavor. Add extra lemon zest for brightness. Gnocchi can be made ahead and frozen for later.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 4g
- Sodium: 460mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 90mg
Keywords: Brown Butter Gnocchi, Spring vegetable pasta, Vegetarian dinner, Comfort food, Seasonal recipe