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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. 

photo of gnocchi in bowl with burrata, asparagus, and for, basil on table

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! 

basil pesto in food processor bowl

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. 

gnocchi cooking in skillet with butter

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. 

gnocchi cooking in skillet with butter and pesto

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.

gnocchi in bowl with burrata

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! 

gnocchi in bowl with butter and burrata, asparagus,

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!

https://www.tiktok.com/@halfbakedharvest/video/7078880595065097518?is_from_webapp=1&sender_device=pc&web_id=6997933221104485893

Lemon Pesto Burrata and Brown Butter Gnocchi

Author: Tieghan Gerard
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.

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Ingredients

US Customary – Metric

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.
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gnocchi in bowl with burrata and fork

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Comments

  1. My husband loved this! Flavors were wonderful. But I’m a little confused- did you boil the gnocchi before crisping it up in the pan? It looked like that in the video, but the reviews said otherwise. I boiled first, then put them into the pan and they lost their shape a bit. Maybe next time I’ll skip the boiling?

    Reply

    1. Hey Michelle,
      Happy Sunday!! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! You do not need to boil the gnocchi first:) xx

      Reply

  2. 5 stars
    Yum! I was skeptical about not boiling the gnocchi but it was great. So flavorful and fast – I wouldn’t change a thing.

    Reply

  3. 5 stars
    I’ve made this twice now and each time it’s been a hit! My husband loves this dish. Made last night for a casual dinner party and it is easy to put together while guests are first getting to the house. ❤️❤️❤️

    Reply

    1. Hey Anne,
      Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx

      Reply

  4. 5 stars
    I made this tonight for a meatless Lenten meal. My family loved it! I was skeptical about not boiling the gnocchi, but this pan-fried crispy version was different and delicious. This one is a keeper.

    Reply

    1. Hi Mary,
      Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it! Have the best weekend:) xTieghan

      Reply

    1. Hi Noell,
      Fantastic!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! xTieghan

      Reply

  6. I made this last night for dinner. It was delicious and very easy. I really enjoyed cooking the gnocchi in the butter. I plan to make it again.

    Reply

    1. Hi Jill,
      Fantastic!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! xTieghan

      Reply

    1. Hi Ava,
      I like to get my gnocchi from Whole Foods. Please let me know if you give the recipe a try, I hope you love it! xTieghan

      Reply

  8. This was great! We had it as our meatless Monday. My husband’s only complaint was that I didn’t make enough! All of my kids liked it.

    Recommendations: buy thin asparagus or cut it in half.

    Reply

    1. Hey Elizabeth,
      Awesome!! Thanks so much for sharing your feedback, I love to hear that this recipe was enjoyed! xx

      Reply

      1. 5 stars
        I made this last night for dinner. It was delicious and very easy. I really enjoyed cooking the gnocchi in the butter. I plan to make it again.

        Reply

        1. Hi Jill,
          Fantastic!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! xTieghan

          Reply

  9. 5 stars
    Excellent and super satisfying. What a quick delicious meal to throw together for after school days. We had the double strawberry cupcakes for dessert, the dishes complimented each other quite well. Another one hit out of the park!

    Reply

    1. Hi Chelsea,
      Awesome!! Thanks so much for sharing your feedback, I love to hear that this recipe was enjoyed! xx

      Reply

  10. 2 stars
    I really wanted to love this recipe, it sounded so good, but all the butter just didn’t taste as good as I was hoping, and the pesto didn’t pair well in my opinion. I made it with the rosemary lemon Dijon chicken as a protein.

    Reply

  11. 5 stars
    Oh gosh sooooo good!!! I cut up some chicken apple sausages in its own skillet and it was so good.
    Asparagus! So much better in the spring time!

    Reply

    1. Hey Rachel,
      Thanks so much for making this recipe, I am so glad it was enjoyed!! Have the best week:) xTieghan

      Reply

    1. Hi Miranda,
      Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have the best weekend!☀️ xx

      Reply

    1. Hi there,
      Happy Friday!! I love to hear that this recipe was a winner, thanks a bunch for making it! xxT

      Reply

  14. 5 stars
    Delicious and so easy to prepare! I’m on board for anything with pesto and burrata. 🙂 My husband isn’t the biggest fan of asparagus (though I am!) so I think I’ll try it with broccolini next time. Five stars!

    Reply

    1. Hi Veronica,
      Thanks so much for trying this recipe, I am so glad it was a hit! Thanks for sharing your review!? xT

      Reply

    1. Hi Noelle,
      I would thaw it first:) I hope you love the recipe, please let me know if you give it a try! xTieghan

      Reply