This dish brings together soft gnocchi, creamy burrata cheese, and a zesty lemon pesto sauce, making it a bright and tasty treat. Brown butter adds a rich flavor you’ll love!
Honestly, who can resist that gooey burrata just waiting to be popped? I often find myself making this on busy nights—easy to whip up and always a hit! 😊
Key Ingredients & Substitutions
Gnocchi: I recommend using potato gnocchi for that soft and fluffy texture. If you can’t find it, you can try using store-bought options or even gluten-free gnocchi for those with dietary restrictions.
Basil: Fresh basil is key for flavor. If you can’t find fresh, consider using spinach or arugula instead, but the flavor will change slightly. Dried basil can work in a pinch, but use less—about 1 teaspoon.
Pine nuts: While pine nuts add a nice buttery flavor, you can swap them for walnuts, pecans, or sunflower seeds if needed. Just be sure to toast them to release their oils and enhance their taste.
Buratta: Burrata is creamy and rich. If it’s hard to find, mozzarella cheese is a good alternative, though it won’t have the same creaminess.
How Do I Make Sure My Brown Butter is Perfect?
Brown butter adds a nutty flavor that elevates the dish. To make it just right, pay close attention to the color and smell. Here’s how:
- Heat the skillet over medium heat—no need to rush it!
- Add the unsalted butter and watch it melt and bubble. Once it starts to foam, keep stirring.
- Look for a golden brown color and a nutty aroma, which takes about 3-5 minutes. Remove it from heat immediately to prevent burning.
With these insights and techniques, you’ll create a delicious creamy lemon pesto burrata brown butter gnocchi that’s sure to impress!
How to Make Creamy Lemon Pesto Burrata Brown Butter Gnocchi
Ingredients You’ll Need:
- 1 lb (450g) potato gnocchi (store-bought or homemade)
- 4 tbsp unsalted butter
- 1 cup fresh basil leaves
- 1/4 cup pine nuts (toasted)
- 1/2 cup grated Parmesan cheese
- 1 clove garlic
- 1 lemon, zested and juiced
- 1/4 cup extra virgin olive oil
- 1/2 cup heavy cream
- Salt and freshly ground black pepper, to taste
- 2 burrata balls (about 4-6 oz each)
- Optional: extra pine nuts and basil leaves for garnish
How Much Time Will You Need?
This delicious recipe takes about 30 minutes total. You’ll need around 10 minutes for prep and about 20 minutes for cooking. So it’s perfect for a quick yet impressive dinner!
Step-by-Step Instructions:
1. Cook the Gnocchi:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, carefully add the gnocchi. Cook according to package instructions or until they float to the surface, which usually takes 2-4 minutes. When they’re floating, scoop them out with a slotted spoon and set them aside.
2. Make the Lemon Pesto:
In a food processor, combine the fresh basil, toasted pine nuts, grated Parmesan, garlic, lemon zest, lemon juice, and a pinch of salt. Pulse this mixture until it’s nicely blended. Then, while it’s blending, slowly drizzle in the olive oil until you have a smooth pesto. Don’t forget to taste it and adjust the seasoning to your liking!
3. Prepare the Brown Butter:
Grab a large skillet and set it over medium heat. Add the unsalted butter and let it melt. Keep an eye on it; it will start to foam, then become golden brown and take on a nutty aroma, which should take about 3-5 minutes. Make sure you don’t let it burn—once it’s ready, lower the heat a bit!
4. Add Cream and Pesto:
Now, reduce the heat to low and carefully stir in the heavy cream and half of your lovely lemon pesto into the skillet. Mix it well so everything is combined and creamy.
5. Toss the Gnocchi:
Add the cooked gnocchi to your skillet. Gently toss them in the brown butter cream sauce until they’re fully coated. Let them cook together for another 2 minutes to warm through, which makes them even more delicious!
6. Plate and Serve:
Time to serve! Spoon the gnocchi onto plates, then tear the burrata balls and place the creamy pieces generously over each serving. Drizzle any leftover lemon pesto on top, and for a garnish, sprinkle some extra pine nuts and basil leaves. Don’t forget to season with salt and pepper to taste!
7. Enjoy Immediately:
Dig in right away! The burrata will melt slightly over the warm gnocchi, creating an indulgent texture that pairs perfectly with the bright flavors of the lemon and pesto.
This dish is sure to impress with its balance of creamy, tangy, and nutty flavors. Enjoy every delicious bite! 😊
FAQ for Creamy Lemon Pesto Burrata Brown Butter Gnocchi
Can I Use Frozen Gnocchi for This Recipe?
Absolutely! Frozen gnocchi can be a great time-saver. Just cook it according to the package instructions, usually straight from the freezer. No need to thaw—simply drop it in boiling salted water until it’s floating!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, do so gently on the stovetop or in the microwave, adding a splash of cream to refresh the sauce if it’s thickened.
What Can I Use Instead of Burrata?
If you can’t find burrata, fresh mozzarella is a good substitution. While it won’t have the same creamy texture, it will still work nicely. For a richer flavor, you could also try a soft goat cheese or ricotta.
Can I Make the Pesto Ahead of Time?
Yes, you can prepare the lemon pesto in advance! Just store it in an airtight container in the fridge for up to a week. You might want to add a bit of extra olive oil on top before sealing to help preserve freshness.
Feel free to dig into this delicious dish and enjoy!