Brown Butter Spring Gnocchi

This fluffy cloud-like brown butter gnocchi with seasonal veggies turns basic items from your pantry into a fancy dinner that highlights spring's tastiest offerings. The soft homemade ricotta dumplings match perfectly with toasty brown butter and fresh spring greens, making something that feels both fancy and cozy at once.

I came up with this dish when I spotted the first asparagus bundles at my local farmers market. Nobody in my house thought homemade gnocchi was worth trying, but now they ask for it the minute spring veggies show up in stores.

Ingredients

• Whole milk ricotta cheese: Makes your gnocchi super tender without being heavy
• All purpose flour: Holds everything together while keeping things airy instead of tough
• Fresh spring vegetables: Think asparagus and sugar snap peas for color and fresh taste
• Brown butter: Gives a toasty golden sauce that makes everything taste better
• Parmesan cheese: Brings a rich flavor boost that works well with the mild ricotta
• Lemon zest and juice: Add a zingy freshness that balances the buttery richness
• Chives: Give a gentle oniony kick that tops everything off nicely

Step-by-Step Instructions

Get the peas ready:

Fill a big pot with water, add plenty of salt and get it boiling hard. Toss in your peas and let them cook about 3 minutes till they're soft but still bright green. Scoop them out with a strainer and drop them into ice water to stop them cooking and keep their pretty color. Once they're cool, drain them well and set them aside. Keep that pot of water boiling – you'll need it for the gnocchi later.

Mix up the gnocchi dough:

Grab a big bowl and beat an egg until it's all one color. Add your ricotta and whisk until it's smooth with no lumpy bits. Mix in the parmesan until it's all combined. Now add the flour and salt, then gently fold everything together with a wooden spoon. Don't mix too much or your gnocchi will end up tough. Stop as soon as all the flour disappears and you've got a soft dough ball.

Shape and boil the gnocchi:

Put your dough on a lightly floured counter. Carefully roll it into a long snake about 1 inch thick, using just enough flour so it won't stick. Cut the rope into little half-inch pieces with a knife. Gently drop these pieces into your pot of boiling water. They'll cook fast – about 3 minutes. You'll know they're done when they float up to the top.

Make the brown butter:

While your gnocchi cooks, put 3 tablespoons of butter in a small pan over medium heat. Let it melt completely, then turn the heat down to medium-low. Keep cooking as the butter starts to foam and the little bits turn golden brown. This usually takes 3-5 minutes. You'll smell a nutty, toasty smell when it's ready. Take it off the heat right away so it doesn't burn.

Cook the veggies:

In another pan, melt the last tablespoon of butter over medium-high heat until it sizzles. Throw in your thinly sliced asparagus and sugar snap peas. Cook them quickly, just about a minute, until they start to brown but stay crispy. Add your cooked peas to warm them up. Sprinkle with fresh lemon zest, lemon juice, and a little salt to taste.

Put it all together:

Use a slotted spoon to lift the cooked gnocchi out of the water and put them right into the brown butter. Let them toast in the butter for about a minute to get a bit crispy outside. To serve, put the gnocchi on plates, drizzle with the brown butter, and top with your cooked spring veggies. Finish with chopped chives, some fresh black pepper, and a tiny sprinkle of fancy salt.

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Brown butter is the real game-changer in this dish. I found out how amazing it is when I let butter cook too long by accident and loved the nutty flavor it made. Now I brown butter on purpose for lots of dishes, but it works especially nicely with these light spring flavors.

Make Ahead Options

You can mix up the gnocchi dough a day before and keep it covered in your fridge. Or shape the gnocchi and freeze them on a parchment-lined tray before putting them in a freezer bag to store longer. When you're ready to cook frozen gnocchi, don't thaw them – just add about a minute to the cooking time.

Variations

If you can't get fresh spring veggies, frozen peas work great in this dish. You can also swap in other seasonal veggies like baby spinach, zucchini, or even summer cherry tomatoes. Want to add protein? Crispy bacon bits or quick-cooked shrimp go really well with this flexible dish.

Serving Suggestions

This spring gnocchi stands alone as a main dish with a simple arugula salad dressed with lemon and olive oil on the side. For a bigger meal, serve it with roasted chicken or use it as a starter for a dinner party. It goes great with a light white wine like Pinot Grigio or Sauvignon Blanc.

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This gnocchi dish brings together the fresh taste of spring with a touch of fancy cooking, making it perfect for any dinner.

Frequently Asked Questions

→ Is pre-made gnocchi an option?

Absolutely, store-bought gnocchi works great if time is short. Choose plain potato or ricotta gnocchi and cook as directed. Though homemade ricotta gnocchi has a fluffier texture, pre-made ones are a good alternative.

→ How do I know the butter is ready?

You’ll know the butter’s done when its color turns amber and you smell a toasted, nutty aroma. Be careful—it can burn quickly. Little brown bits form at the bottom of the pan, and they’re packed with flavor.

→ Can I prep the gnocchi in advance?

You can! Keep the dough refrigerated for up to a day. Or shape the gnocchi, freeze on a tray, and store them once solid. To cook, just drop frozen gnocchi directly into boiling water, adding a couple extra minutes.

→ What can I swap for snap peas or asparagus?

Can’t find asparagus or snap peas? Try baby spinach, zucchini, tender fava beans, or broccoli. During other seasons, you can use sage and butternut squash for autumn vibes.

→ How do I keep gnocchi light and soft?

The secret to tender gnocchi is being gentle. Overmixing the dough will make it firm. Handle the dough as little as possible and only add enough flour to avoid sticking.

→ Any ideas for making this dairy-free?

Yep! Swap ricotta with mashed potatoes for the gnocchi base, and use olive oil or a vegan butter alternative for the sauce. It won’t have that nutty butter flavor, but it’ll still taste amazing.