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This simple Lemon Pesto Burrata and Brown Butter Gnocchi makes for the perfect spring dinner. Store-bought gnocchi with golden garlic cooked until crispy, then tossed with basil pesto. Serve this quick-cooking gnocchi with creamy burrata cheese and sautéed asparagus. Every bite is layered with delicious spring flavors.
It’s officially spring! Now that I’ve had a glimpse of warmer days I’m really starting to lean-into (and be inspired by) spring recipes. I have things like Easter menus on my mind and plenty of fresh herby recipes.
I’m excited, and today feels like the perfect day to really celebrate the start of spring.
I’m not sure about all of you, but to me, spring means lots of fresh asparagus, artichokes, sweet strawberries, and plenty of herbs. All are the perfect fresh produce to accompany light, bright, fresh recipes.
Of course, as with most of my recipes, I still like to add a sliver of specialness and indulgence. I just can’t help it. Which brings me to this gnocchi. It’s fresh, quick, and can basically be made by anyone, but at the same time, it feels very, very special.
All thanks to the burrata and buttery sauce!
The details are quick – start with the asparagus
As mentioned, springtime is the best time for asparagus. And thankfully, it’s one of my family’s favorite green vegetables. All of my brothers, even the pickiest one, enjoy asparagus, as does my mother (who can also be a bit of a challenge to feed).
It’s safe to say that asparagus is a universally loved vegetable around here. Which means I use it often in the spring.
My favorite ways to cook asparagus are to either roast it or quickly stir fry it in a skillet. Since I knew this dish could easily be a one-pot recipe, I started by stir-frying the asparagus with butter, garlic, and lemon zest. I kept it simple because asparagus has a lot of flavor.
The gnocchi
Next, the gnocchi. I used store-bought potato gnocchi, which really works great for this recipe. It’s cooked in butter until the butter turns golden around the gnocchi and the bottom becomes crispy.
It really is delicious with a bit of garlic stirred in.
Fresh basil pesto is added at the end just before being serving.
To serve
You need room-temperature burrata cheese, which I do think is very important. You want the cheese to be at room temp so that when you poor over all the warm gnocchi and yummy butter sauce, the gnocchi really melts into the cheese – creating deliciousness.
I always top with extra parmesan and a drizzle of pesto too. Then serve the asparagus on the side.
Everything is completed in well under 30 minutes so this is perfect for super busy nights! But at the same time? It really does feel special enough to serve to guests on the weekend too.
No one needs to know just how easy this is, all that matters is that it’s delicious. Everyone will be heading back for seconds…so maybe double the recipe!
Looking for other quick spring recipes? Here are my favorites:
Sheet Pan Lemon Rosemary Dijon Chicken and Potatoes
Garlic Butter Creamed Spinach Salmon
One Pot Sun-Dried Tomato Pasta
Lastly, if you make this Lemon Pesto Burrata and Brown Butter Gnocchi, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Lemon Pesto Burrata and Brown Butter Gnocchi
Servings: 6
Calories Per Serving: 568 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 bunch asparagus, ends trimmed
- kosher salt and black pepper
- 6 tablespoons salted butter
- 4 cloves garlic, chopped
- chili flakes
- 2 teaspoons lemon zest
- 1 pound fresh potato gnocchi
- 1/3 cup basil pesto
- 8 ounces burrata cheese, at room temperature
- fresh parmesan, for serving
Instructions
- 1. In a large skillet, heat the olive oil over medium heat. Add the asparagus and cook until tender, 3-5 minutes. Season with salt and pepper. Add 1 tablespoon butter, 1 clove garlic, lemon zest, and chili flakes. Cook until the butter browns, 1-2 minutes. Remove from the skillet. 2. To the same skillet, add the gnocchi and 5 tablespoons butter. Allow the gnocchi to get crispy, about 4-5 minutes, then toss with the butter and add the garlic. Cook another 2 minutes, then stir in the pesto and remove from the heat. Season with salt and pepper. 3. Break the burrata into serving bowls. Add the asparagus, then spoon over the gnocchi. Top with parmesan and extra pesto.
Made this tonight and we absolutely loved it! It is going on the list to be made many more times I have a feeling
Hi Eline,
Wonderful!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed!! ?xTieghan
Could you has store bought potato gnocchi if you boiled it first?
I used store bought gluten-free gnocchi and didn’t boil it and it was incredible.
Hi Christine,
Wonderful!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed!! ?xTieghan
Hi there,
Sorry, I am not sure what you are asking? I used store bought fresh gnocchi, you can follow the recipe as is:) xTieghan
Made this last night for 8; doubled the recipe. My husband said “you can make this again”. It was 5 stars by all.
Hi Kimberly,
Wonderful!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed!! ?xTieghan
This was delicious! Cooked it to the directions. I’d add cut the asparagus in half, it’s hard to scoop the cheese and the asparagus and the gnocci out at the same time. Other than that, it’s a keeper!
Hey Dennis,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go! xx
Made this tonight and it was delicious. I cooked the gnocchi too long but my hubs still loved it. I might try it next time with whipped ricotta.
Thanks Tieghan for another yummy recipe!
Hey Ellen,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go! xx
Hey! I have the cauliflower gnocchi from Traders Joe’s. Do you think I would use the same method for the gnocchi to make a low carb version! Looks amazing-can’t wait to try!
Hi Kelsey,
Yes, I think that would work well for you! I hope you love this recipe! xTieghan
Definitely making this tonight! And would be perfect with a CA Sauvignon Blanc or French Sancerre to highlight the lemony flavors!
I hope you love the recipe Cristin!
I can’t find burrata cheese in my small town. What would you recommend as a substitute?
I would use either regular fresh mozzarella or ricotta cheese.
Made this tonight but couldn’t find Burrata so I substituted fresh mozzarella. The flavours were amazing! It didn’t have the lovely melting effect with the mozzarella but it was still so good!! Next time I’ll be more prepared and visit the specialty cheese shop as none of my local grocery stores had burrata in stock. Will definitely make again!!
Hi Karen,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! Have the best week:) xTieghan
Hey Katherine,
You can use fresh mozzarella in place of the parmesan! Let me know if you have any other questions, I hope you love the recipe! xTieghan
You have to boil the gnocchi before adding it to the pan to brown.
Hey Al,
This recipe calls for fresh gnocchi, so it does not need to be boiled:) Please let me know if you have any other questions! xTieghan
I made this last night. So simple and delicious . I haven’t found a gnocchi brand that has stood out for me yet. Is there a brand you like? Pan frying is the way to go. I did cut the butter slightly but it was still wonderful.
Hey Sarah,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go! I typically get my gnocchi from Whole Foods. xx
I love it. I love all of your recipes. Simple, easy, delicious. Thank you for existing ?
Hey Kate,
Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan
This sounds amazing! I want to make it for a dinner part. So easy but elegant and crowd pleasing. What cocktail would you pair with this?
Hey Tracy,
I think a Chardonnay would be great with this! Please let me know if you give the recipe a try, I hope you love it! xTieghan
This came at the PERFECT time… I’ve been thinking about gnocchi the last couple of days! The fact that this includes asparagus (one of our faves), is a bonus! Totally going on next week’s menu.
Hey Kristie,
Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan
Looks delish! No need to boil the gnocchi before adding it to the butter?
Hey there,
Yes, that is correct, you want to be sure to use fresh gnocchi. Please let me know if you give it a try, I hope you love the recipe! xTieghan
This sounds amazing! Is there meat that you would recommend for this dish for a husband that has to have meat :)?
Hey Hillary,
I would do sautéed chicken or sausage. Please let me know if you give the recipe a try, I hope you love it!! xTieghan
This was super fast, easy and DELISH. My hubby even had seconds. We used the cauliflower gnocchi from TJs and it was spot on. ?
Hi Stepheney,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go! xx