Brown Butter Veggie Gnocchi (Print Version)
# Ingredients:
→ Key Ingredients
01 -
1 big egg
02 -
A quarter cup of cold or fresh peas
03 -
Half a cup of shredded parmesan cheese
04 -
Bit less than 1 cup, ricotta cheese (use whole milk type)
05 -
1/4 teaspoon of kosher salt
06 -
Half a cup of plain flour, plus extra for dusting
→ Veggies & Sauce
07 -
1/4 cup of thinly sliced asparagus (peeled first)
08 -
4 tablespoons of plain butter (unsalted)
09 -
1/4 cup of sliced sugar snap peas
→ Toppings
10 -
Juice and zest from one lemon
11 -
Freshly chopped chives
12 -
Coarse black pepper, hand-cracked
13 -
Flaky salt (sea salt works great)
# Instructions:
01 -
Start by boiling a big pot of salty water. Toss the peas in and cook for 3 minutes or so, just until soft. Use a strainer to move the peas to icy cold water. After they cool, let them drain well. Keep the water for cooking the gnocchi later.
02 -
Crack the egg into a big bowl and whisk it up. Add the ricotta and whisk until smooth, then mix in the parmesan. Toss in the flour and salt, and gently stir using a wooden spoon just until the dough sticks together. Don’t stir too much!
03 -
Lightly dust a surface with flour and lay out the dough. Roll it into a long strip, sprinkling flour if it's sticking. Slice into pieces about half an inch to an inch wide. Dump the gnocchi into the boiling water you used earlier and wait for them to float, around 3 minutes.
04 -
Take 3 tablespoons of butter and drop them into a small pan over medium heat. Let it melt first, then gently lower the heat and cook it longer until it’s got a deep golden color and smells nutty.
05 -
Grab a skillet, toss in the last tablespoon of butter, and let it melt on medium-high. Add the asparagus and sugar snap peas. Stir-fry them fast, about a minute, so they turn a little golden but stay crisp. Mix in the peas and warm them up with a pinch of lemon juice, zest, and some salt.
06 -
Scoop out the cooked gnocchi and add them to your toasted butter, letting them get a little crisp. Plate them up, scoop the veggies over the top, and finish with chives, cracked black pepper, and flaky salt.
# Notes:
01 -
Handle the dough gently so it stays soft and airy.
02 -
Keep an eye on the butter as it browns; it should smell nutty but not burn.