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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!

Lemon Pesto Burrata and Brown Butter Gnocchi

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.


  • 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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    1. Hi Tiffany,
      If it is not fresh, then yes! I hope you love this recipe, please let me know if you give it a try! xT

    1. Hey Giuliana,
      Fantastic!! So glad to hear that this recipe turned out well for you, thanks so much for making it! Have a great weekend:)

  1. 5 stars
    I just made this using your lemon basil pesto instead of the regular basil pesto. I had a few roasted pine nuts left over from making the pesto, so I sprinkled them on top. OMG! This is going on my repeat list.

    1. Hey Karen,
      Happy Sunday!💐 I really appreciate you making this recipe and sharing your feedback, so glad to hear it was a hit! xT

  2. Hi, Tieghan. I have not made this yet, but I want to make it soon. Do you think this would taste good if I used your lemon basil pesto recipe instead of the plain basil pesto? I can’t wait to try it! Thank you for all of your incredible recipes.

    1. Hey Karen,
      Sure, I think that would be delicious! Let me know how this recipe turns out, I hope you love it! xx

  3. 5 stars
    Made this the other night as per the recipe and it was excellent. My husband wanted some meat with it so made just the chicken from your spicy Tuscan chicken pasta recipe with the sun dried tomatoes. It was off the charts amazing and my hubby ate the leftover for lunch the next two days and is asking when I can make it again. That never happens.

    1. Hey Laurie,
      Fantastic!!🌻 I love to hear that this recipe turned out well for you, thanks so much for trying it out! xT

  4. 5 stars
    This is my first recipe attempted from HBH, consider me a lifelong fan! This dish is done SO quickly, and is just phenomenal. Hearty, yet fresh!

    1. Hey Molly,
      Wonderful!! I love to hear that this recipe was a hit, thanks so much for making it and sharing your review:)

  5. 5 stars
    This recipe was easy and very good! My only issue was the serving size. I should have doubled this for just 3 people. The portions would be quite small for a serving size of 6 people as suggested in the recipe.

    1. Hi Carey,
      Happy Wednesday!👻 I love to hear that this recipe was enjoyed and appreciate you giving it a try and sharing your feedback! Sorry about the serving size! xx

    1. Hey Shannon,
      Happy Wednesday! I really appreciate you taking the time to make this recipe, I love to hear that it was a hit! xT

  6. 5 stars
    Doubled the recipe for guests and had to substitute mozzarella because small town FairPlay didn’t have burrata. Everyone raved about how good it was!

    1. Hey Vanessa,
      Amazing!! I am thrilled to hear that this recipe was enjoyed, thanks for making it and sharing your review! xxT

  7. 5 stars
    This is the fastest I’ve ever made dinner, and we demolished it! I’d recommend chopping the asparagus into smaller pieces for eating if that’s your preference.

    I used mozzarella pearls instead of burrata bc the store was out. It was great, but I know it would’ve been even better with burrata.

    1. Hey Ali,
      Amazing!! I am so glad to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback:)

    1. Hey Meredith,
      Totally, that will work well for you! Please let me know if you give this recipe a try, I hope you love it! xx

    1. Hi Julia,
      Fantastic! Thanks for your comment and trying the recipe:) I am so glad it was enjoyed! xxT

    1. Hey Shea,
      Sure, ground sausage or chicken would work well here! I would just sauté them on the side as to not mess with the gnocchi and then just season to your liking and add to the final dish. I hope you love this recipe, please let me know if you have any other questions! xx

  8. Are you supposed to boil the gnocchi first or just put it right into the skillet? The video shows different than the recipe

    1. Hey Matt,
      If you are using fresh gnocchi, no need to boil it, you can follow the recipe as written:) Please let me know if you have any other questions, I hope you love the recipe! xx

    1. Hi there,
      Fantastic!! Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was enjoyed! xxT