Asparagus Gnocchi with Lemon Pesto and Burrata
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!
Servings: 4
Calories: 515kcal
Equipment
- Sauté Pan
- Kitchen Knife
- Food Processor
Ingredients
For the lemon burrata pesto
- the peel of 2 lemons ¾ cup or 30 g
- ½ cup parmesan cheese (carved into chunks), plus more to serve
- ¼ cup pine nuts
- 1 small clove of garlic
- 1 tablespoon extra-virgin olive oil
- 5.3 ounces burrata
- ¼ teaspoon freshly cracked pepper
For the rest
- 1 pound green asparagus
- ¼ teaspoon kosher salt
- 1 ½ tablespoons butter
- 1 tablespoon extra-virgin olive oil
- 1 pound 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!
Notes
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!
Nutrition
Calories: 515kcal | Carbohydrates: 49g | Protein: 19g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 768mg | Potassium: 326mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1361IU | Vitamin C: 30mg | Calcium: 426mg | Iron: 7mg