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Spring Vegetable Brown Butter Gnocchi Recipe
Ash Tyrrell

Spring Vegetable Brown Butter Gnocchi Recipe

I still remember the first time I made this spring vegetable brown butter gnocchi, and it instantly felt like comfort in a bowl. I wanted something cozy yet fresh, and this recipe gave me exactly that balance
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Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • gnocchi 1 lb – use shelf-stable or fresh gnocchi; avoid overcooking for best texture
  • unsalted butter 4–5 tbsp – brown it slowly for a nutty aroma; don’t rush this step
  • asparagus 1 bunch, chopped – choose firm, bright green stalks for best crunch
  • green peas 1 cup, fresh or frozen – fresh peas are ideal, but good-quality frozen works too
  • baby spinach 2 cups – adds color and freshness; avoid wilted leaves
  • garlic 2 cloves, minced – enhances depth and balances the butter richness
  • shallot 1 small, finely chopped – gives subtle sweetness and aroma
  • parmesan cheese ½ cup, freshly grated – always grate fresh for better melt and flavor
  • lemon zest 1 tsp – brightens the dish and cuts through richness
  • lemon juice 1–2 tbsp – adds acidity for balance
  • salt and black pepper to taste – season gradually for best control
  • fresh basil or parsley 2 tbsp, chopped – optional garnish for freshness

Method
 

  1. I start by washing and chopping all my vegetables so everything is ready. Asparagus is cut into bite-sized pieces, and garlic is finely minced. This makes the cooking process smooth and quick later on.
  2. I boil gnocchi in salted water until they float to the surface. That’s how I know they’re perfectly tender and ready. Then I drain them gently to avoid breaking them.
  3. In a skillet, I melt butter over medium heat until it turns golden. The aroma becomes nutty and rich, which is the heart of this dish. I keep an eye on it so it doesn’t burn.
  4. I add shallots, garlic, asparagus, and peas into the browned butter. They cook quickly and soak up all that nutty flavor. The vegetables should stay slightly crisp for best texture.
  5. I toss the cooked gnocchi into the skillet with the vegetables. Spinach is added at the end so it wilts gently. Everything gets coated in the buttery sauce beautifully.
  6. I add lemon juice, zest, and parmesan cheese for balance. A final stir brings everything together into a silky dish. Then I serve it warm with fresh herbs on top

Notes

  • I always brown butter slowly because rushing it can make it bitter
  • I don’t overcook gnocchi since it can become mushy quickly
  • I add lemon at the end to keep its flavor fresh and bright
  • I prefer fresh parmesan because it melts better and tastes richer
  • I keep vegetables slightly crisp for better texture contrast
  • I taste and adjust seasoning at the end instead of the beginning