Next Post
This post may contain affiliate links, please see our privacy policy for details.
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 added shrimp at the end and it was sooo good!! Will be making it again
Hi Lea,
Wonderful!! Thanks a lot for giving this recipe a try, I love to hear that it was a winner! xTieghan
I am Italian and I would have never thought to fry the gnocchi in their raw state. This recipe is ABSOLUTELY delishious!!!
Thank you ❤️
Hey Paola,
Wonderful!! Thanks a lot for giving this recipe a try, I love to hear that it was a winner! xTieghan
That’s a lot of butter and oil! I’d make this again but need to cut back on both oil and butter. Was way too much.
Thanks for giving the recipe a try Amy, sorry to hear you didn’t enjoy the butter and oil. xT
Another fabulous recipe. The only change I made was I added chicken. It was fresh and light but filling. You can’t go wrong with gnocchi.
Hi Sarah,
Wonderful!! Thanks a lot for giving this recipe a try, I love to hear that it was a winner! xTieghan
Absolutely delicious! I also added some crispy prosciutto so I could tell my husband there was some meat in it!
Hi Susan,
Wonderful!! Thanks a lot for giving this recipe a try, I love to hear that it was a winner! xTieghan
This was so delicious, plus quick and easy to make. Definitely making again! Thank you for the lovely recipe!
Hi Amy,
Wonderful!! Thanks a lot for giving this recipe a try, I love to hear that it was a winner! xTieghan
This recipe is perfection! It is easy to make, inexpensive, a crowd pleaser, and delicious. I will make it to my next dinner party and I’m sure my guests will be impressed.
Hey there,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! Have the best week:) xTieghan
Loved this! It is a wonderful springtime dish. Thanks, Tieghan!
Hi Caren,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! Have the best week:) xTieghan
Hi! Can’t wait to try this. My gnocchi is frozen, still okay to stick to the original recipe or do I need to boil it first? Sorry I know a lot of people have asked, but didn’t see anyone mention frozen gnocchi.
Hey Charlotte,
I would allow the gnocchi to thaw first! Please let me know if you give the recipe a try, I hope you love it! xTieghan
Am I reading this correctly that I never use any water to cook the gnocchi??? It cooks entirely in the butter and that will still make it fluffy??
Hey Kate,
Yes, because you are using fresh gnocchi. Please let me know if you have any other questions! xTieghan
So if using shelf stable gnocchi, we should boil it first? We are really looking forward to trying this!
I used shelf stable gnocchi and followed the recipe as is and it was incredible!!
Hi Jenn,
I would yes:) I hope you love the recipe! xTieghan
Making this tonight. I have been wanting to try this for awhile. Hopefully it turns out ??
I hope you love the recipe Lori!!
This was absolutely delicious! The garlic, pesto and lemon flavors complemented each other very well. Next time, I’ll probably go lighter on the oil and butter when cooking the asparagus. This recipe is definitely a keeper and dinner-party worthy for sure.
Hey Brittany,
Happy Friday!! I am thrilled that this recipe was a hit, thanks so much for trying it out!! xx
I used shelf stable gnocchi and followed the recipe as is and it was incredible!!
This was amazing!! Thank you for another easy/ restaurant worthy recipe
Hi Kim,
Happy Friday!! I am thrilled that this recipe was a hit, thanks so much for trying it out!! xx
Could you substitute fresh cheese tortellini for the gnocchi?
Hi Sandra,
Sure, I bet that would work well for you! Let me know if you give this recipe a try, I hope you love it! xTieghan
Yummmm . Forgot chili flakes but soo good
Hey Margaret,
Wonderful!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed!! ?xTieghan
This was delicious! I definitely cut back on the amount of butter but it was still great. Next time I might add a little lemon juice to the asparagus to give them a brighter note.
Hi Ines,
Happy Sunday!! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
Great taste!!! ty
Hey Michelle,
Wonderful!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed!! ?xTieghan