Spring Vegetable Brown Butter Gnocchi (Print Version)
# Ingredients:
→ Main Ingredients
01 -
¼ cup fresh or frozen peas
02 -
1 large egg
03 -
7.5 oz whole milk ricotta cheese
04 -
½ cup grated parmesan cheese
05 -
½ cup all-purpose flour (plus extra for rolling)
06 -
¼ teaspoon kosher salt
→ Sauce & Vegetables
07 -
4 tablespoons unsalted butter
08 -
¼ cup peeled and thinly sliced asparagus
09 -
¼ cup thinly sliced sugar snap peas
→ Garnishes
10 -
1 lemon, zested and juiced
11 -
Fresh minced chives
12 -
Freshly cracked black pepper
13 -
Flaky sea salt
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the peas and cook for about 3 minutes, until tender. Transfer the peas to a bowl of ice water using a strainer. Once cooled, drain the peas and set aside. Reserve the pot of water for cooking the gnocchi.
02 -
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 and use a wooden spoon to incorporate just until the flour is absorbed and the dough comes together. Do not over-mix.
03 -
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 inch pieces. Cook the gnocchi in the reserved pot of salted boiling water for about 3 minutes, or until they float to the top.
04 -
Meanwhile, add 3 tablespoons of butter to a small saucepan over medium heat. Allow to melt completely, then lower the heat to medium-low and continue cooking until the butter turns golden brown and becomes fragrant.
05 -
In a separate skillet, melt the remaining tablespoon of butter over medium-high heat. Add the asparagus and sugar snap peas, quickly sautéing for about a minute until lightly caramelized. Stir in the reserved peas to heat through. Season with lemon zest, lemon juice, and a pinch of salt to taste.
06 -
Drain the cooked gnocchi and transfer to the brown butter, allowing them to toast for a minute. Plate the gnocchi with the brown butter and spoon the vegetables over top. Garnish with minced chives, freshly cracked black pepper, and a light sprinkle of flaky sea salt.
# Notes:
01 -
For best results, handle the gnocchi dough gently to maintain its light texture.
02 -
The brown butter sauce should be nutty and fragrant but not burnt.