Print

Creamy Brown Butter Pesto Gnocchi Recipe with Toasted Pine Nuts Made Easy

brown butter pesto gnocchi - featured image
Print Recipe

A quick and comforting gnocchi dish featuring pillowy potato gnocchi tossed in a nutty brown butter and fresh basil pesto sauce, topped with toasted pine nuts for a satisfying crunch.

Ingredients

Scale
  • 1 pound (450 grams) potato gnocchi
  • 4 tablespoons (56 grams) unsalted butter
  • 1/2 cup (120 ml) fresh basil pesto
  • 1/4 cup (30 grams) pine nuts
  • 1/3 cup (30 grams) freshly grated Parmesan cheese (optional)
  • 1 clove garlic, minced
  • Salt and pepper, to taste
  • 1 teaspoon olive oil

Instructions

  1. Bring a large pot of salted water to a boil. Add the potato gnocchi and cook according to package instructions, usually until they float to the surface, about 2-3 minutes. Use a slotted spoon to transfer them to a plate and set aside.
  2. While the gnocchi cooks, heat olive oil in a small skillet over medium heat. Add pine nuts and toast, stirring frequently, until golden and fragrant, about 2-3 minutes. Remove from heat and transfer to a plate to cool.
  3. In a large skillet over medium heat, melt the unsalted butter. Cook, swirling the pan occasionally, until the butter foams and turns a golden brown color with a nutty aroma, about 4-5 minutes.
  4. Add the minced garlic to the browned butter and cook for 30 seconds until fragrant but not browned.
  5. Add the cooked gnocchi to the browned butter pan. Toss gently to coat, then stir in the fresh basil pesto. Cook for another 1-2 minutes until everything is warmed through and the gnocchi are glossy and well-coated.
  6. Season with salt and freshly ground black pepper to taste. Turn off heat and stir in the freshly grated Parmesan cheese if using, letting it melt into the sauce.
  7. Plate the gnocchi and sprinkle with toasted pine nuts. Optionally, drizzle with a bit of olive oil or a squeeze of lemon juice before serving.

Notes

Watch the brown butter carefully as it can burn quickly; swirl the pan and remove from heat as soon as it turns golden brown with a nutty aroma. Toast pine nuts on medium-low heat and stir often to avoid burning. Use fresh pesto for best flavor. If gnocchi stick together, add a splash of pasta water or olive oil when tossing.

Nutrition

Keywords: brown butter, pesto, gnocchi, toasted pine nuts, quick dinner, comfort food, easy recipe

Find it online: https://ovenmila.com/creamy-brown-butter-pesto-gnocchi-recipe-with-toasted-pine-nuts-made-easy/