Pin it
This fluffy homemade gnocchi with spring veggies and brown butter takes basic ingredients and turns them into a fancy dinner that's packed with seasonal goodness. The soft, cloud-like ricotta gnocchi matches wonderfully with toasty brown butter and fresh spring vegetables, making a dish that's both fancy and soul-warming.
I came up with this dish when I spotted the first asparagus bunch at my local farmers market. Nobody in my house thought homemade gnocchi was worth trying, but now they can't wait for spring veggies to show up so I'll make it again.
Ingredients
- Whole milk ricotta cheese: Gives these dumplings their amazing softness without heaviness
- All purpose flour: Pulls the dough together while keeping everything airy instead of tough
- Fresh spring vegetables: Asparagus and sugar snap peas add pop of color and freshness
- Brown butter: Makes a golden, nutty sauce that takes everything up a notch
- Parmesan cheese: Brings rich umami that works magic with the delicate ricotta
- Lemon zest and juice: Add zing that balances out the richness
- Chives: Top everything off with their gentle oniony kick
Step-by-Step Instructions
- Get your peas ready:
- Fill a big pot with water, add plenty of salt, and get it bubbling. Toss in your peas and let them cook about 3 minutes till they're soft but still bright green. Scoop them out with a strainer and dump them into ice water to cool down fast and keep their pretty color. Once they're cold, drain them well and set them aside. Keep your water boiling - you'll need it for the gnocchi later.
- Mix up your gnocchi dough:
- Grab a big bowl and beat an egg until it's all one color. Dump in your ricotta and whisk until it's completely smooth. Mix in the parmesan until it's all combined. Now add your flour and salt, then gently stir with a wooden spoon. Don't mix too much or your gnocchi will end up tough! Stop stirring as soon as everything comes together into a soft dough.
- Shape and cook your dumplings:
- Sprinkle some flour on your counter and put the dough on it. Gently roll it into a long snake about 1 inch thick, adding just enough flour so it doesn't stick. Cut the snake into little half-inch pieces with a knife. Drop these pieces into the same boiling water you used before. They'll cook fast - about 3 minutes. You'll know they're done when they float to the top.
- Make your brown butter:
- While the gnocchi cooks, put 3 tablespoons butter in a small pan over medium heat. Let it melt completely, then turn the heat down a bit. Keep cooking as the butter foams up and the little bits turn golden brown. This usually takes 3-5 minutes. You'll smell a nutty, toasty scent when it's ready. Take it off the heat right away so it doesn't burn.
- Cook your veggies:
- In another pan, melt the last tablespoon of butter over medium-high heat until it sizzles. Throw in your thinly sliced asparagus and sugar snap peas. Cook them quickly, just about a minute, until they start to brown but stay crisp. Add your cooked peas to warm them up. Squeeze in some lemon juice, sprinkle zest, and add a pinch of salt.
- Put it all together:
- Use a slotted spoon to lift the cooked gnocchi out of the water and put them straight into the brown butter. Let them toast for about a minute to get some flavor and a bit of crispness. To serve, put the gnocchi on plates, drizzle with the brown butter, and top with your cooked spring veggies. Finish with some chopped chives, fresh black pepper, and a tiny sprinkle of fancy salt.
Pin it
The brown butter really makes this dish special. I found out how amazing it is years back when I left butter on the stove too long by accident. That nutty flavor it picked up was so good that now I do it on purpose for lots of dishes. It works especially well with these light spring flavors.
Make Ahead Options
You can mix up this gnocchi dough a day before and keep it in the fridge covered up. You can also shape the gnocchi and freeze them on a parchment paper-lined tray before putting them in a freezer bag for later. When you're ready to cook frozen gnocchi, don't thaw them - just cook them an extra minute longer than fresh ones.
Variations
If you can't get fresh spring veggies, frozen peas work great in this dish. You could swap in other seasonal stuff like baby spinach, zucchini, or summer cherry tomatoes too. If you want some protein, crispy pancetta or cooked shrimp go really well with this versatile meal.
Serving Suggestions
This spring gnocchi works great as a main dish with a simple arugula salad dressed with lemon and olive oil on the side. For a bigger meal, serve it with roasted chicken, or use it as a starter for a dinner party. It tastes amazing with a glass of something crisp and white like Pinot Grigio or Sauvignon Blanc.
Pin it
This gnocchi dish brings together all the wonderful tastes of spring with a touch of class, perfect for any dinner table.
Frequently Asked Questions
- → Can I swap homemade gnocchi for store-bought ones?
Absolutely, pre-made gnocchi is a great shortcut. Stick to plain potato or ricotta types, and cook per package instructions. Homemade gnocchi gives a lighter finish, but store-bought is quicker when you’re short on time.
- → How can I tell if my brown butter is done?
You’ll know it’s ready when it turns an amber shade and smells nutty and sweet. Stay close and keep an eye on it—it can burn fast. Look for browned bits (milk solids) at the bottom of the pan, which bring tons of flavor.
- → Is it possible to prepare the gnocchi ahead?
Yes, you can prep gnocchi dough the day before and keep it chilled. Shaped gnocchi freeze well too—just place on a tray until firm, then transfer to a sealed bag. Cook frozen ones directly from the freezer, adding an extra couple of minutes.
- → What can I use instead of asparagus or snap peas?
If you don’t have these veggies, use what’s in season. Baby spinach, fava beans, spring onions, zucchini, or tender broccoli work well. For autumn, swap in butternut squash and sage for a cozier vibe.
- → How do I avoid dense gnocchi?
Keep the dough light by mixing just enough to bring it together. Overmixing toughens it up by activating gluten. Be gentle when rolling, and only use enough flour to keep things from sticking.
- → Can I make this without dairy?
Sure! Replace the ricotta with mashed potatoes for the gnocchi base. Use olive oil or plant-based butter in place of brown butter for the sauce, though the flavor won’t be quite as rich.