Gnocchi is one of my guilty pleasures--it features in far too many of my recipes. I need to go ahead and get some more from the store. I love it in soups, tossed with a nice and flavorful sauce, or as a quick snack with pesto. I'm not a huge fan of it in tomato sauce, since I was first introduced to it with pesto, and it seemed wrong, somehow, to switch to a tomato based sauce. So, I was quite excited when this recipe floated around.
Brown Butter Gnocchi
Originally found at Blue Apron
2 Tbsp butter
1 yellow summer squash, medium diced
1/4 cup almonds, finely chopped
1 lemon
10 ounces gnocchi
2 Tbsp creme fraiche
1/3 cup grated Parmesan cheese
In a medium pan, heat the butter over medium-high heat until melted. Cook, stirring occasionally, 15-30 seconds, until the button foams, then continue cooking, swirling the pan consistently, 2-3 minutes, until the butter is deep golden brown and nutty. Add squash and cook until softened. Add almonds and cook until fragrant. Add juice of 1/2 lemon and stir to combine.
Meanwhile, bring a pot of salted water to boil and add the gnocchi. Cook untlt he gnocchi float, then drain thoroughly. Add gnocchi and creme fraiche to the pain of squash. Cook and stir until combined and slightly thickened. Garnish with cheese.
My Notes:
Browned butter is not something terribly easy to do, so be careful. It can burn easily. It's really the milk solids in the butter that you are browning. It's worth it, I promise. This comes out very nutty and sharp tasting. It's delightful and a nice way to add some veggies to my typical pasta dishes. I'm working on it.
