Spring Vegetable Brown Butter Gnocchi

This spring vegetable brown butter gnocchi transforms simple ingredients into a restaurant-worthy meal that celebrates the best flavors of the season. The pillowy homemade ricotta gnocchi pairs perfectly with the nutty brown butter and vibrant spring vegetables for a dish that feels both elegant and comforting.

I first created this recipe when my farmers market had the first asparagus of the season. My family was skeptical about homemade gnocchi but now they request this dish as soon as the spring vegetables appear.

Ingredients

• Whole milk ricotta cheese: Provides the perfect tender texture for gnocchi without being dense
• All purpose flour: Binds the dough while keeping it light rather than chewy
• Fresh spring vegetables: Like asparagus and sugar snap peas add bright color and flavor
• Brown butter: Creates a nutty golden sauce that elevates the entire dish
• Parmesan cheese: Adds savory depth that complements the delicate ricotta
• Lemon zest and juice: Cut through the richness with necessary brightness
• Chives: Bring a mild onion flavor that perfectly finishes the dish

Step-by-Step Instructions

Prepare the peas:

Bring a large pot of well salted water to a rolling boil. Add your peas and cook them for approximately 3 minutes until they become tender but still maintain their bright green color. Using a strainer carefully transfer the hot peas to a bowl of ice water to stop the cooking process and preserve their vibrant color. Once completely cooled drain the peas thoroughly and set aside. Keep the pot of water boiling as you will use it later for the gnocchi.

Create the gnocchi dough:

In a large mixing bowl beat a single egg until uniform. Add the ricotta cheese and whisk until the mixture becomes completely smooth with no lumps. Incorporate the grated parmesan and mix well. Add the flour and salt to the bowl and use a wooden spoon to gently fold everything together. The key here is not to overmix as this will develop gluten and make your gnocchi tough. Stop stirring as soon as the flour is absorbed and you have a cohesive dough.

Form and cook the gnocchi:

Transfer your dough to a lightly floured work surface. With gentle hands roll the dough into a long rope approximately 1 inch in diameter adding just enough flour to prevent sticking. Using a knife or bench scraper cut the rope into half inch pieces to form your gnocchi. Carefully drop these pieces into the same pot of boiling salted water you used earlier. The gnocchi will cook quickly taking about 3 minutes. You will know they are done when they float to the surface of the water.

Brown the butter:

While the gnocchi cooks place 3 tablespoons of butter in a small saucepan over medium heat. Allow it to melt completely then reduce the heat to medium low. Continue cooking the butter watching carefully as it begins to foam and the milk solids turn golden brown. This typically takes 3 to 5 minutes. You will notice a nutty aroma when it is ready. Remove from heat immediately to prevent burning.

Sauté the vegetables:

In a separate skillet melt the remaining tablespoon of butter over medium high heat until it begins to sizzle. Add the thinly sliced asparagus and sugar snap peas to the hot pan. Sauté them quickly for just about a minute until they begin to caramelize but still maintain their crispness. Add the reserved cooked peas to warm them through. Season the vegetables with fresh lemon zest lemon juice and a pinch of salt to taste.

Finish the dish:

Using a slotted spoon drain the cooked gnocchi well and transfer them directly to the brown butter. Allow them to toast in the butter for about a minute which adds flavor and a slightly crisp exterior. To serve plate the gnocchi drizzled with the brown butter and topped with the sautéed spring vegetables. Finish with a sprinkle of minced chives freshly cracked black pepper and a pinch of flaky sea salt.

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The brown butter is truly the secret weapon in this recipe. I discovered its magic years ago when I accidentally let butter cook too long and realized the nutty flavor it created was absolutely incredible. Now I deliberately brown butter for many dishes but it pairs especially well with these delicate spring flavors.

Make Ahead Options

This gnocchi dough can be prepared up to 24 hours in advance and stored covered in the refrigerator. You can also form the gnocchi and freeze them on a parchment lined baking sheet before transferring to a freezer bag for longer storage. When cooking frozen gnocchi no need to thaw just add an additional minute to the cooking time.

Variations

If you cannot find fresh spring vegetables frozen peas work beautifully in this recipe. You can also substitute other seasonal vegetables like baby spinach zucchini or even cherry tomatoes in summer. For those wanting to add protein crispy pancetta or cooked shrimp make excellent additions to this versatile dish.

Serving Suggestions

This spring gnocchi makes a perfect main course when paired with a simple arugula salad dressed with lemon and olive oil. For a more substantial meal serve it alongside roasted chicken or as a first course for a special dinner party. A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the flavors beautifully.

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This gnocchi recipe captures the essence of springtime flavors with a touch of elegance, perfect for any meal.

Frequently Asked Questions

→ Can I use store-bought gnocchi instead of making it from scratch?

Yes, you can substitute store-bought gnocchi to save time. Look for plain potato or ricotta gnocchi, and follow the package instructions for cooking. The homemade ricotta version provides a lighter texture, but pre-made options work well when you're in a hurry.

→ How do I know when the brown butter is ready?

Brown butter is ready when it turns a golden amber color and gives off a nutty, toasted aroma. Watch it carefully as it can quickly go from perfectly browned to burnt. You'll notice small brown bits (milk solids) forming at the bottom of the pan - these add tremendous flavor.

→ Can I make the gnocchi ahead of time?

Yes, you can make the gnocchi dough up to a day ahead and refrigerate it. You can also shape the gnocchi and freeze them on a baking sheet, then transfer to a freezer bag once solid. Cook frozen gnocchi directly from frozen, adding 1-2 minutes to the cooking time.

→ What can I substitute for asparagus or sugar snap peas?

This dish celebrates spring vegetables, but you can substitute with what's available. Try baby spinach, fava beans, spring onions, tender broccoli, or zucchini. In other seasons, butternut squash and sage make excellent fall variations.

→ How do I prevent my gnocchi from becoming tough?

The key to tender gnocchi is minimal handling. Mix the dough just until ingredients combine - overmixing develops gluten and creates tough gnocchi. Use a light touch when rolling the dough, and add only enough flour to prevent sticking.

→ Can I make this dish dairy-free?

While traditional gnocchi contains cheese, you can make a dairy-free version using mashed potatoes as the base instead of ricotta. For the sauce, substitute olive oil or a plant-based butter alternative, though you'll miss the nutty flavor of brown butter.