Gnocchi made right tastes like warm soft potato pillows in your mouth. Really! Of course when I say “made right”, I mean the refrigerated kind, or at least the ones I’ve found here. Making my own is far more work than I have the space or energy for.
For awhile it seemed like Brown Butter was the “in” thing to cook with. I saw lots of recipes calling for it. It intrigued me but I hadn’t given it a try until this recipe. It’s true, it has a nice rich nutty flavor and adds more richness.
Gnocchi and real butter are easy to find in Spain. And the fresh vegetables here taste so good, especially the tomatoes. I’ve had some of the best cherry tomatoes of my life here.
I had to revise the original recipe a bit. My local supermercado isn’t the biggest store around. It has a pretty good selection of fresh produce and selection of items but nothing like supermarkets back home. Click here to see the original recipe : Summer Gnocchi and/or see below for my rendition.
Summer Veggie Gnocchi with Brown Butter
- 2 tablespoons extra virgin olive oil
- 1 large zucchini – cut into bite sized pieces
- 2 to 3 handfuls of frozen mixed veggies (the one I chose had: green beans, carrots, onion)
- 1/2 onion – chopped (unless of course your frozen mixed veggies include onion)
- 2 cups halved cherry tomatoes
- 2 garlic cloves
- Pinch of red pepper flakes (optional – you may have a hard time finding in Spain, they do not have a spicy pallet)
- 1 package gnocchi – I prefer the refrigerated kind
- 1/4 cup salted butter
- 1/2 teaspoon dried oregano
- Heat oil in a large skillet on medium-high heat. Add zucchini, frozen veggies, onion, and a pinch of salt. Saute for approximately 5-7 minutes until zucchini is crisp-tender. Add cherry tomatoes, garlic, and red pepper flakes and saute until veggies are lightly browned and tender. Season with salt and pepper to taste.
- While veggies are cooking, bring a large pot of water to boil and cook gnocchi to package directions. Drain and add to skillet with the veggies.
- Make the brown butter. Heat butter and oregano in a small skillet on low heat. Cook until melted. Continue to cook until eventually starts to foam, stirring regularly to scrape up the bottom and prevent burning. Cook until golden brown, about 5 to 7 minutes. Scrape butter over the gnocchi and veggies. Toss to combine.
What are some of your favorite gnocchi recipes?