Lemon Brown Butter Gnocchi with Peas & Asparagus
This is your sign to lean into spring cooking. Pillowy gnocchi tossed with sweet peas and tender asparagus, all coated in a lemon sage brown butter that feels just a little extra in the best way 🍋✨ It’s fresh, simple, and exactly the kind of dish you’ll want on repeat.
This is your sign to lean into spring cooking. Pillowy gnocchi tossed with sweet peas and tender asparagus, all coated in a lemon sage brown butter that feels just a little extra in the best way 🍋✨ It’s fresh, simple, and exactly the kind of dish you’ll want on repeat.
Ingredients
- 3 russet potatoes, weigh out 300 grams of the flesh after baking
- 65g 00 flour
- 1 egg yolk
- 30g Parmesan, grated
- Salt and pepper
- 1/2 cup peas, blanched and refreshed
- 1/2 bunch asparagus, sliced in 1 inch pieces, blanched and refreshed
- 4 tbsp butter, unsalted
- Sage leaves
- Juice of 1 lemon cheek
Directions
Preheat your oven to 410.
Place the potatoes on a baking sheet and into the oven for 1.5 hours.
While the potatoes are baking, measure out the flour, and grate the parmesan.
After the potatoes are done baking, slice them in half and scoop out the flesh until you’ve weighed 300g. Discard the skins.
Bring water to a boil in your Anolon EverLast Saucepan.
To the potatoes, add the flour, egg yolk, parm, and salt and pepper to taste. Mix until well combined.
Cut the dough in half and roll out each half into a 1 inch thick log, and then cut the log into 1 inch pieces.
Place the gnocchi into the boiling water until each gnocchi rises to the surface. Allow them to cook for 30 more seconds after they rise and then transfer them to a baking sheet. Place the baking sheet in the fridge.
Prepare the peas and asparagus by blanching and refreshing, meaning you will boil them for about 1-2 minutes, and then place them in ice water. Once they have cooled, remove them from the ice water and onto a paper towel lined tray to dry. This will lock in the vibrant color of the vegetables.
Place your Anolon EverLast 10-inch frying pan over medium high heat, and add a drizzle of olive oil. Pan fry the gnocchi until they reach a deep golden brown color. Flip and repeat on the other side. Once browned, remove the gnocchi from the pan.
Add the butter and allow it to brown over a medium heat. It will foam first, and then will turn brown. Add the juice of the lemon, and a pinch of salt.
Add back in the gnocchi, vegetables, and sage and toss in the butter.
Finish with more salt and pepper to taste, and enjoy!
