Description
Spring Vegetable Brown Butter Gnocchi is a delightful dish that combines tender gnocchi and fresh spring vegetables in a rich, nutty brown butter sauce.
Ingredients
Scale
- 1 pound store-bought gnocchi
- 4 tablespoons unsalted butter
- 1 cup asparagus, cut into bite-sized pieces
- 1 cup fresh peas
- 1 cup baby carrots, sliced thinly
- 3 cloves garlic, minced
- Juice of 1 lemon
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Prepare your ingredients by washing and chopping the vegetables into bite-sized pieces.
- Boil salted water in a large pot. Add gnocchi and cook according to package instructions until they float; drain.
- In a skillet over medium heat, melt unsalted butter until bubbly. Add asparagus, carrots, and garlic; sauté until asparagus is bright green and tender-crisp.
- Stir in fresh peas and cook until warmed through. Squeeze lemon juice over the mixture and season with salt and pepper.
- Add cooked gnocchi to the skillet and gently toss until coated in the brown butter sauce.
- Serve hot, topped with freshly grated Parmesan cheese.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg