Brown Butter Gnocchi brings together soft, pillowy dumplings, seasonal vegetables, and a nutty butter sauce that feels both comforting and fresh. This recipe focuses on simple techniques and thoughtful timing, so every element lands on the plate at its peak. With bright lemon, tender asparagus, and sweet peas, this dish fits perfectly into a vegetarian dinner rotation while still feeling special enough for a weekend meal. If you enjoy comfort food that leans light and seasonal, this skillet-style approach delivers flavor without fuss and keeps the cooking process relaxed and enjoyable.

Story

Brown Butter Gnocchi became a spring staple in my kitchen when I wanted something cozy after winter but still vibrant enough to match the new produce at the market. I often make this dish on evenings when asparagus and peas look their best and I crave a pan of skillet gnocchi that cooks quickly. The brown butter adds depth, while lemon keeps everything balanced. Because this Brown Butter Gnocchi uses ricotta-based dumplings, the texture stays light, which makes it ideal as a spring vegetable pasta that never feels heavy yet still satisfies.

Ingredients

¼ cup peas, fresh or frozen
1 large egg
7.5 ounces whole milk ricotta cheese
½ cup grated Parmesan cheese
½ cup all-purpose flour, plus more for rolling
¼ teaspoon kosher salt
4 tablespoons unsalted butter
¼ cup peeled and thinly sliced asparagus
¼ cup thinly sliced sugar snap peas
1 lemon, zested and juiced
Minced chives, for garnish
Freshly cracked black pepper, to taste
Flaky sea salt, to finish

Step-by-Step Instructions

Preparing the Ingredients

Start by bringing a large pot of well-salted water to a boil and blanch the peas until tender, then chill them in ice water to lock in color. While the peas cool, whisk the egg, ricotta, and Parmesan until smooth. Stir in the flour and salt just until the dough comes together, keeping the mixture soft and slightly tacky so the gnocchi stay tender after cooking.

Cooking Instructions

Roll the dough gently into a rope and cut it into bite-sized pieces, then boil the gnocchi until they float. Brown most of the butter slowly until fragrant and golden. In a separate skillet, sauté the asparagus and snap peas quickly so they caramelize without losing crunch. Toss the cooked gnocchi in the brown butter, then combine with the vegetables, lemon zest, and juice for a cohesive finish.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overworking the dough, since extra mixing makes the gnocchi dense instead of light. Keep the butter heat moderate, because rushing this step can scorch it. Also, cook the vegetables briefly, as overcooking dulls their color and softens their texture too much.

Pro Tips for Better Flavor

Use high-quality ricotta with minimal liquid for better structure in the dough. Salt the cooking water generously so the gnocchi taste seasoned from the inside. Finish the dish with flaky sea salt and fresh chives to add contrast and a clean, onion-like note.

Serving and Storage

How to Serve

Serve this Brown Butter Gnocchi right away while the sauce coats each piece evenly. It works well as a main dish for two or as a shared plate alongside a crisp green salad and crusty bread.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet with a small knob of butter to refresh the sauce and prevent sticking.

Conclusion

This Brown Butter Gnocchi highlights how a few thoughtful steps can transform simple ingredients into a memorable meal. With its balance of richness and freshness, it’s a recipe worth repeating whenever spring vegetables are in season.

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Frequently Asked Questions

Can I make the gnocchi dough ahead of time?

You can prepare the dough a few hours in advance and keep it lightly floured and covered in the refrigerator. Shape and cook the gnocchi just before serving for the best texture.

Can I substitute store-bought gnocchi?

Yes, shelf-stable gnocchi works if you want to save time. Pan-toast it directly in the brown butter for added texture before adding the vegetables.

What other vegetables work well here?

Fava beans, zucchini ribbons, or spinach fit nicely and keep the dish seasonal while maintaining balance with the butter and lemon.