Spring Vegetable Brown Butter Gnocchi
Spring Vegetable Brown Butter Gnocchi is a delightful dish that brings together tender gnocchi and fresh spring vegetables, all enveloped in a rich, nutty brown butter sauce. Bright asparagus, sweet peas, and crisp carrots create a colorful medley that’s as pleasing to the eye as it is to the palate. Perfect for any occasion, this simple yet elegant recipe will fill your kitchen with warm aromas and your table with vibrant flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
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.
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 450
- Sugar: 4g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 40mg
Keywords: Feel free to substitute seasonal vegetables based on availability or personal preference. For added flavor, consider incorporating herbs like thyme or basil.