Brown Butter Spring Gnocchi (Print Version)
# Ingredients:
→ Main Components
01 -
7.5 oz ricotta cheese, whole milk
02 -
½ cup grated parmesan
03 -
¼ teaspoon kosher salt
04 -
½ cup plain flour (and extra for dusting)
05 -
1 large egg
06 -
¼ cup peas, fresh or frozen
→ Veggies & Sauce
07 -
¼ cup sugar snap peas, thin slices
08 -
¼ cup asparagus, peeled and sliced into thin pieces
09 -
4 tablespoons butter, unsalted
→ Toppings
10 -
Fresh pepper, cracked
11 -
Flaky salt
12 -
Lemon (zest and juice from 1 whole fruit)
13 -
Chives, finely chopped
# Instructions:
01 -
Fill a big pot with salted water and bring to a boil. Toss in the peas and let them cook for 3 minutes until soft. Use a strainer to move them into a bowl filled with cold water. Let cool, drain, and put the peas aside. Set aside the water in the pot for gnocchi later.
02 -
Crack the egg into a bowl and whisk it. Mix in the ricotta until smooth, then add parmesan. Sprinkle in the flour and salt, stirring gently with a wooden spoon until just combined into a dough. Don't overdo the mixing.
03 -
Put the dough on a lightly floured surface. Roll it out into a long log, using a little extra flour if needed. Cut it into half-inch to one-inch pieces. Drop them into the boiling water you set aside earlier, letting them cook for about 3 minutes or until they float.
04 -
Put 3 tablespoons of butter in a small pot on medium heat. Let it melt fully, then lower the heat to medium-low. Cook until it smells nutty and turns a light golden brown.
05 -
Take a skillet and melt the leftover tablespoon of butter over medium-high heat. Toss in the asparagus and snap peas, stirring for a minute until they soften and brown lightly. Add in the peas you prepared earlier and let everything heat up. Season with a mix of lemon juice, zest, and a touch of salt.
06 -
Move the boiled gnocchi into the browned butter and let it cook for a short minute to give it some color. Put the gnocchi on a plate, top it with sautéed vegetables, and finish with a sprinkle of chives, flaky salt, and a bit of cracked pepper.
# Notes:
01 -
Use gentle hands with the dough for soft and tender gnocchi.
02 -
Make sure your butter turns golden, not burned, for the best flavor.