For the lemon burrata pesto
the peel of 2 lemons (¾ cup or 30 g)
½ cup (60 g) of parmesan cheese (carved into chunks), plus more to serve
¼ cup (35 g) of pine nuts
1 small clove of garlic
1 tablespoon (15 ml) of extra-virgin olive oil
5.3 ounces (150 g) of burrata
¼ teaspoon of freshly cracked pepper
For the rest
1 pound (450 g) of green asparagus
¼ teaspoon of salt
1 and ½ tablespoons (20 g) of butter
1tablespoon (15 ml) of extra-virgin olive oil
1 pound (500 g) of fresh potato gnocchi (either homemade or store-bought)
freshly cracked pepper, to season
chives (optional), chopped, to serve
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!
Finish cooking with a lid on creates a humid and steamy environment that prevents the gnocchi from drying up. If you do not have a lid that fits your skillet, cover it with tin foil. Works wonders too!
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Skillet
- Cuisine: Italian Inspired
- Diet: Vegetarian
- Serving Size:
- Calories: 477
- Sugar: 5.2 g
- Sodium: 1015.2 mg
- Fat: 20 g
- Carbohydrates: 54.6 g
- Protein: 22.9 g
- Cholesterol: 25.4 mg
Keywords: asparagus gnocchi, skillet gnocchi, lemon pesto gnocchi, lemon peel pesto, potato gnocchi recipe