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Asparagus Gnocchi with Lemon Pesto in a skillet with a lid on the side

Skillet Asparagus Gnocchi with Lemon Pesto and Burrata

Skillet Asparagus Gnocchi with Lemon Pesto and Burrata is the perfect meal for a convivial spring evening with friends. Fluffy potato gnocchi are pan-fried until crispy while sautéed asparagus are tender and al dente. A vibrant lemon peel and burrata pesto comes to top everything up until slightly melted. Made in under 40 minutes, it is the perfect match for your favorite Sauvignon Blanc wine!

  • Total Time: 40 minutes
  • Yield: 4 1x



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:

  1. Using a vegetable peeler, peel two lemons (don’t peel too deeply to avoid the white pith that will bring bitterness to the pesto).
  2. 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.
  3. Add the burrata and pepper and mix until well combined. Set aside.

Sauté the asparagus: 

  1. Thoroughly rinse the asparagus under cold water.
  2. Snap off the end of the asparagus, then cut then into ½ inch (1 cm) pieces. Keep the whole heads.
  3. 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. 
  4. Sauté in for 10 minutes, stirring regularly, until soft on the outside and al dente. 
  5. Set aside and keep the skillet to fry the gnocchi.

Cook the gnocchi:

  1. In a large pot of boiling well-salted water, cook the gnocchi al dente according to package instructions. Drain and set aside.
  2. 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.
  3. 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:

  1. Add the asparagus to the gnocchi. Season to taste with pepper and salt if need be. 
  2. Spoon dollops of the lemon peel burrata pesto on top, spreading it evenly.
  3. Put a lid on and cook covered for 5-7 minutes, or until hot and the pesto is soft and starts to melt.
  4. Grate extra Parmesan cheese, sprinkle optional chives, and serve immediately. 
  5. Enjoy with a glass of chilled Sauvignon Blanc!

Nim Keys

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!

  • Author: Ninon
  • 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