Lemon Pesto Burrata and Brown Butter Gnocchi.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 bunch asparagus, ends trimmed
- kosher salt and black pepper
- 6 tablespoons salted butter
- 4 cloves garlic, chopped
- chili flakes
- 2 teaspoons lemon zest
- 1 pound fresh potato gnocchi
- 1/3 cup basil pesto
- 8 ounces burrata cheese, at room temperature
- fresh parmesan, for serving
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Instructions
- 1. In a large skillet, heat the olive oil over medium heat. Add the asparagus and cook until tender, 3-5 minutes. Season with salt and pepper. Add 1 tablespoon butter, 1 clove garlic, lemon zest, and chili flakes. Cook until the butter browns, 1-2 minutes. Remove from the skillet.
- 2. To the same skillet, add the gnocchi and 5 tablespoons butter. Allow the gnocchi to get crispy, about 4-5 minutes, then toss with the butter and add the garlic. Cook another 2 minutes, then stir in the pesto and remove from the heat. Season with salt and pepper.
- 3. Break the burrata into serving bowls. Add the asparagus, then spoon over the gnocchi. Top with parmesan and extra pesto.
Source
Original recipe: View Original