This dish is a vibrant showcase of seasonal produce, combining the comforting texture of gnocchi with a rich, nutty brown butter sauce and an array of fresh spring vegetables. It’s an ideal recipe for those who enjoy bringing the freshness of the garden to their table.
Ingredients:
- 500g gnocchi
- 100g unsalted butter
- 1 cup asparagus, chopped
- 1 cup peas, fresh or frozen
- 1/2 cup cherry tomatoes, halved
- 1/4 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- Zest of 1 lemon
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Instructions:
- Cook the gnocchi according to the package instructions. Drain and set aside.
- In a large pan, melt the butter over medium heat. Continue to cook, stirring frequently, until the butter turns a golden brown and has a nutty aroma.
- Add the minced garlic to the browned butter and sauté for about 30 seconds.
- Add the asparagus and peas to the pan. Cook for 3-4 minutes, until the vegetables are tender but still crisp.
- Stir in the cooked gnocchi and cherry tomatoes. Toss everything together until the gnocchi is coated in the brown butter sauce and the vegetables are evenly distributed.
- Remove from heat. Add the lemon zest, Parmesan cheese, salt, and pepper. Toss again to combine.
- Serve immediately, garnished with fresh basil leaves.
Perfect for a light yet satisfying meal, it’s sure to be a delightful addition to your recipe collection. Happy cooking, and enjoy the fresh tastes of spring!
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