Enjoy Asparagus Gnocchi with Lemon Pesto and Burrata—a perfect spring dish for a cozy dinner with friends. Crispy pan-fried gnocchi, tender asparagus, and a zesty lemon-burrata pesto come together in under 40 minutes!
Why you should try this recipe
- Super easy to make! Just toss the lemon pesto ingredients in a food processor, cook the gnocchi and asparagus, and assemble everything!
- Vibrant, super fragrant, and the perfect spring recipe! A great recipe to have on hand to celebrate the (too) short asparagus season! I
- A great match with Sauvignon Blanc wines. Sauvignon lovers, this recipe is for you!
If you’re looking for more flavor-packed dishes using asparagus, give my Asparagus Crostini a try!
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The ingredients you’ll need
- Lemon (preferably organic as this recipe uses lemon peel) – is the main ingredient of the vibrant lemon pesto.
- Parmigiano Reggiano cheese – brings umami and depth to the lemon pesto.
- Pine nuts – a classic pesto flavor with a perfect amount of nuttiness.
- Garlic – for a nice flavor kick.
- Burrata – adds creaminess and balances the tang of lemon.
- Green asparagus – for their delicate flavor and a nice crunch. Got extra? Use them to make Asparagus Puff Pastry Tart With Ricotta, Lemon & Mint!
- Unsalted butter – gives a rich taste to the pan-fried gnocchi.
- Potato gnocchi – good quality store-bought gnocchi or homemade gnocchi.
- Chives – because its vegetal undertones go very well with asparagus.
- Extra-virgin olive oil, salt, and pepper – to season.
Love lemon?🍋 Check out my Lemon Pasta (Pasta Al Limone)!
How to make Asparagus Gnocchi with Lemon Pesto and Burrata?
Start by making the lemon peel burrata pesto:
- Using a vegetable peeler, peel two lemons (don’t peel too deeply to avoid the white pith that will bring bitterness to the pesto).
- In a food processor, add the lemon peel, pine nuts, garlic, parmesan chunks, and extra-virgin olive oil. Mix until the mixture reaches a paste consistency.
- Add the burrata and pepper and mix until well combined. The lemon pesto is ready!
Sauté the asparagus:
- Thoroughly rinse the asparagus under cold water.
- Snap off the end of the asparagus, then cut then into ½ inch (1 cm) pieces. Keep the whole heads.
- Heat 2 tablespoons (30 ml) of extra-virgin olive oil in a skillet on medium-high heat. Add the asparagus with ½ teaspoon of flaky sea salt.
- Sauté in for 10 minutes, stirring regularly, until soft on the outside and al dente.
- Set aside and keep the skillet to fry the gnocchi.
Cook the gnocchi:
- In a large pot of boiling well-salted water, cook the gnocchi al dente according to package instructions. Drain and set aside.
- Using the same skillet, heat 1 and ½ tablespoons (20 g) of unsalted butter and 1 tablespoon (15 ml) of extra-virgin olive oil over a medium-high flame.
- When the butter is bubbling, add the gnocchi. Pan-fry until crispy and golden.
Assemble the asparagus gnocchi and lemon burrata pesto:
- Add the asparagus to the gnocchi.
- Dollop the lemon peel burrata pesto on top. Put a lid on and cook covered for 5-7 minutes, or until hot and the pesto is soft and starts to melt.
- Grate extra parmesan cheese, sprinkle optional chives, and serve immediately.
Enjoy with a glass of chilled Sauvignon Blanc!
Nim Keys – Useful Tips
Finish cooking with a lid on creates a humid and steamy environment that prevents the gnocchi from drying up. However, if you do not have a lid that fits your skillet, cover it with tin foil. Works wonders too!
Wine Pairing 🍷
SAUVIGNON BLANC
Sauvignon Blanc produces aromatic white wines that often display aromas of green apple, citrus, tropical fruits, boxwood, and flint.
Sauvignon Blanc will match the delicate vegetal flavors of asparagus and chives thanks to its herbaceous aroma while complimenting the tanginess of the lemon pesto with its natural acidity and citrus notes.
Serve it chilled: take it out of the fridge 15 minutes before serving to let it warm up ever so slightly.
WINE APPELLATION SUGGESTIONS
Recipe FAQs
This gnocchi is best served immediately but will keep for up to 2 days in the refrigerator, stored in an airtight container.
Yes, you can! Place the leftover gnocchi in a baking dish covered with tin foil (or an oven-safe dish with a lid on). Covering the gnocchi will prevent them from drying up. Heat in a preheated oven at 400°F (200°C) for 10 minutes or until heated.
Other Delicious Pasta Recipes
Asparagus Gnocchi with Lemon Pesto and Burrata
PRINT SAVEEQUIPMENT
- Sauté Pan
- Kitchen Knife
- Food Processor
INGREDIENTS
For the lemon burrata pesto
- the peel of 2 lemons ¾ cup or 30 g
- ½ cup (60 g) parmesan cheese (carved into chunks), plus more to serve
- ¼ cup (35 g) pine nuts
- 1 small clove of garlic
- 1 tablespoon (15 ml) extra-virgin olive oil
- 5.3 ounces (150 g) burrata
- ¼ teaspoon freshly cracked pepper
For the rest
- 1 pound (450 g) green asparagus
- ¼ teaspoon kosher salt
- 1 ½ tablespoons (20 g) butter
- 1 tablespoon (15 ml) extra-virgin olive oil
- 1 pound (500 g) fresh potato gnocchi (either homemade or store-bought)
- freshly cracked pepper to season
- chives optional, chopped, to serve
INSTRUCTIONS
Start by making the lemon peel burrata pesto:
- Using a vegetable peeler, peel two lemons (don’t peel too deeply to avoid the white pith that will bring bitterness to the pesto).
- In a food processor, add the lemon peel, pine nuts, garlic, parmesan chunks, and extra-virgin olive oil. Mix until the mixture reaches a paste consistency.
- Add the burrata and pepper and mix until well combined. Set aside.
Sauté the asparagus:
- Thoroughly rinse the asparagus under cold water.
- Snap off the end of the asparagus, then cut then into ½ inch (1 cm) pieces. Keep the whole heads.
- Heat 2 tablespoons (30 ml) of extra-virgin olive oil in a skillet on medium-high heat. Add the asparagus with ½ teaspoon of flaky sea salt.
- Sauté in for 10 minutes, stirring regularly, until soft on the outside and al dente.
- Set aside and keep the skillet to fry the gnocchi.
Cook the gnocchi:
- In a large pot of boiling well-salted water, cook the gnocchi al dente according to package instructions. Drain and set aside.
- In the same skillet you used to cook the asparagus, heat 1 and ½ tablespoons (20 g) of unsalted butter and 1 tablespoon (15 ml) of extra-virgin olive oil over a medium-high flame.
- When the butter is bubbling, add the gnocchi. Pan-fry until crispy and golden (about 10 minutes).
Assemble the skillet asparagus gnocchi and lemon burrata pesto:
- Add the asparagus to the gnocchi. Season to taste with pepper and salt if need be.
- Spoon dollops of the lemon peel burrata pesto on top, spreading it evenly.
- Put a lid on and cook covered for 5-7 minutes, or until hot and the pesto is soft and starts to melt.
- Grate extra Parmesan cheese, sprinkle optional chives, and serve immediately.
- Enjoy with a glass of chilled Sauvignon Blanc!
al dente asparagus and soft gnocchis ! drinking Sauvignon blanc. So tasty !
I’m glad you enjoyed it, joe!
I loved the mix of different textures in this recipe. The soft and chewy gnocchi mixed with the crunchy asparagus, that’s what made it great for me. I highly recommend.
So happy to hear, Maria, thank you 😁