This dish combines smooth burrata cheese with zesty lemon pesto and nutty brown butter gnocchi. It’s a delightful mix of flavors that are creamy and comforting!
I love how the warm, buttery gnocchi pairs beautifully with the fresh pesto. If you’ve ever felt like a kitchen wizard after making something this tasty, you know this is the secret! 😉
Key Ingredients & Substitutions
Gnocchi: You can use store-bought gnocchi for quick preparation, but homemade gnocchi offers a soft and fluffy texture. If you need a gluten-free option, look for gluten-free gnocchi made from ingredients like cauliflower or sweet potatoes.
Burrata Cheese: Burrata adds a creamy texture, but if you can’t find it, try using fresh mozzarella or ricotta. While they won’t replicate the exact creaminess, they’ll still taste great!
Fresh Basil: Basil is key for the pesto. If you don’t have it, consider using parsley, spinach, or even arugula for a unique twist. The flavor will change but can still be quite refreshing.
Pine Nuts: Toasted pine nuts add a nutty crunch, but you can substitute with walnuts, almonds, or even sunflower seeds if you need a nut-free alternative. Just make sure to toast them for extra flavor!
How Do I Make Perfect Brown Butter?
Brown butter is rich and adds a delicious depth of flavor to the dish. Here’s how to make it just right:
- Start by melting unsalted butter in a skillet over medium heat.
- Continue to cook it, stirring frequently, until you see it turn a golden brown and smell a nutty aroma (about 3-5 minutes).
- Be careful not to let it burn—keep an eye on it as it goes from golden to dark brown quickly!
- If using sage, add the leaves to the butter to crisp them up, then remove them before serving to enhance the flavor.
What’s the Best Way to Make Creamy Pesto?
Creating a silky lemon pesto is easy if you follow these steps:
- In a food processor, combine basil, Parmesan, pine nuts, garlic, lemon zest, and lemon juice.
- Pulse until everything is finely chopped but don’t overdo it; you still want some texture.
- With the processor running, slowly pour in the olive oil until smooth.
- Finally, whisk in heavy cream for that creamy consistency. Taste and adjust the seasoning with salt and pepper to your liking.
These tips will help you achieve a delicious and satisfying creamy lemon pesto and perfectly browned gnocchi, making this dish a favorite in your kitchen!
How to Make Creamy Lemon Pesto Burrata with Brown Butter Gnocchi
Ingredients You’ll Need:
For the Brown Butter Gnocchi:
- 1 lb potato gnocchi (store-bought or homemade)
- 6 tbsp unsalted butter
- 1/4 cup fresh sage leaves (optional)
- Salt and freshly ground black pepper, to taste
For the Creamy Lemon Pesto:
- 2 cups fresh basil leaves, packed
- 1/3 cup grated Parmesan cheese
- 1/3 cup pine nuts (toasted)
- 1 garlic clove
- Zest of 1 lemon
- 3 tbsp freshly squeezed lemon juice
- 1/2 cup extra virgin olive oil
- 1/4 cup heavy cream
- Salt and pepper, to taste
For Assembly:
- 8 oz burrata cheese
- Extra lemon zest for garnish
- Fresh basil or microgreens for garnish
- Pine nuts or toasted nuts (optional)
How Much Time Will You Need?
This delightful dish takes about 30 minutes to prepare and cook. It’s a quick and easy meal, perfect for a weeknight dinner or a special occasion when you want to impress your guests!
Step-by-Step Instructions:
1. Prepare the Brown Butter Gnocchi:
In a large skillet over medium heat, melt the butter. Keep an eye on it as it heats; you want it to turn golden brown and develop a nutty aroma, which will take about 3-5 minutes. Stir frequently to prevent it from burning. If you’d like, add the sage leaves to the butter for a nice crisp. Once done, remove the sage and set aside if you’re using it.
2. Cook the Gnocchi:
While the butter is browning, bring a large pot of salted water to a boil. Once boiling, add the gnocchi. Cook according to the package instructions or until the gnocchi float to the surface (this usually takes about 2-3 minutes). Drain the gnocchi and quickly transfer them into the skillet with the brown butter. Gently toss the gnocchi in the butter to coat them evenly. Season with salt and pepper to taste, and keep them warm.
3. Make the Lemon Pesto:
In a food processor, combine the basil leaves, Parmesan cheese, toasted pine nuts, garlic, lemon zest, and lemon juice. Pulse the mixture until finely chopped. While the processor is running, slowly stream in the olive oil until the pesto achieves a smooth consistency. Once done, pour the pesto into a bowl and whisk in the heavy cream until fully combined. Taste and adjust with salt and pepper if needed.
4. Assemble the Dish:
Now it’s time to put everything together! Place a generous serving of the brown butter gnocchi on each plate. Spoon a nice amount of the creamy lemon pesto over the gnocchi, ensuring you cover them well. Tear the burrata into pieces and place it on top of the gnocchi and pesto. For a finishing touch, garnish the dish with extra lemon zest, some fresh basil leaves or microgreens, and any toasted pine nuts if desired.
5. Serve Immediately:
Enjoy your creation while it’s warm! The creamy burrata should melt just a bit into the zesty lemon pesto, creating a wonderfully delicious dish that balances nutty, creamy, and fresh flavors.
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This recipe perfectly blends the rich taste of brown butter with the bright zest of lemon pesto and creamy burrata. It’s not just a meal; it’s an experience filled with delightful flavors that will leave you craving more! Enjoy!
FAQ for Creamy Lemon Pesto Burrata with Brown Butter Gnocchi
Can I Use Store-Bought Gnocchi?
Absolutely! Store-bought potato gnocchi is a great time-saver and still tastes delicious. Just make sure to cook it according to package instructions.
What If I Don’t Have Burrata Cheese?
No worries! If burrata is unavailable, you can substitute it with fresh mozzarella or ricotta cheese. While they provide a different texture, they will still complement the dish nicely.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop or in the microwave to avoid overcooking the gnocchi.
Can I Make the Pesto Ahead of Time?
Yes! You can prepare the lemon pesto up to 2 days ahead. Just store it in the fridge in an airtight container. If it thickens, you can thin it out with a splash of olive oil when ready to use.
