Brown Butter Gnocchi
Pillowy potato gnocchi tossed in brown butter with swappable proteins, vegetables, and aromatics. A one-pan dish built from a base of browned butter and fresh herbs, finished with cheese and acid.
Ingredients
Method
Bring a large pot of salted water to a boil. Add gnocchi and cook until they float, then continue for 1–2 minutes. Drain in a colander.
If using fresh protein or vegetables that require cooking, prepare them ahead: pan-fry bacon until crispy; sauté mushrooms until golden; roast zucchini or other vegetables; pan-sear salmon until cooked through. Set aside on a plate.
In a large skillet over medium-high heat, melt 6 tbsp butter, stirring occasionally. Once melted, continue heating for 6–8 minutes until it turns golden-brown and smells nutty, with brown solids visible at the bottom. Lower heat to medium.
Add minced garlic and fresh herb sprigs to the brown butter. Stir gently for about 30 seconds until fragrant, being careful not to burn the garlic.
Add the cooked protein and prepared vegetable to the skillet and toss gently to warm through, about 2 minutes.
Add the drained gnocchi to the skillet and toss gently to coat evenly with brown butter, about 1–2 minutes.
Remove from heat. Stir in lemon juice, then taste and season with salt, pepper, and red pepper flakes.
Divide gnocchi among bowls. Top with grated Parmesan cheese and a sprinkle of fresh herb if desired. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →