Brown Butter Gnocchi with Summer Squash, Almonds & Soft-Boiled Eggs

Brown Butter Gnocchi

with Summer Squash, Almonds & Soft-Boiled Eggs

35 MIN
2 Servings
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From the Test Kitchen

In this sumptuous summer pasta dish, we’re pairing gnocchi with brown butter—simply butter that has been heated to a deep golden brown, developing a deliciously toasty, nutty flavor. Chopped almonds accent the brown butter sauce, while sautéed yellow squash adds tender bite (and a pop of bright, sunny color). A pair of silky soft-boiled eggs round out the dish with the perfect amount of satisfying richness.

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  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Cook & peel the eggs:
1 Cook & peel the eggs:

Heat a medium pot of salted water to boiling on high. Once boiling, add the eggs and cook for exactly 6 minutes. Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Rinse the pot and refill with salted water; heat to boiling on high. When cool enough to handle, carefully peel the cooked eggs. Set aside in a warm place.

Prepare the ingredients:
2 Prepare the ingredients:

While the eggs cook, wash and dry the fresh produce. Medium dice the squash. Roughly chop the almonds. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.

Brown the butter:
3 Brown the butter:

In a medium pan (nonstick, if you have one), heat the butter on medium-high until melted. Cook, stirring occasionally, 15 to 30 seconds, or until the butter foams. Once the foam subsides, continue cooking, stirring occasionally and swirling the pan, 2 to 3 minutes, or until deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.)

Add the squash & almonds:
4 Add the squash & almonds:

Add the squash to the pan of browned butter; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add the almonds; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until the almonds are fragrant. Add the juice of 2 lemon wedges and stir to combine.

Cook the gnocchi:
5 Cook the gnocchi:

While the almonds cook, add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Drain thoroughly.

Finish the gnocchi & plate your dish:
6 Finish the gnocchi & plate your dish:

Add the cooked gnocchi and crème fraîche to the pan of squash and almonds. Cook on medium-high, stirring vigorously to coat the gnocchi, 30 seconds to 1 minute, or until thoroughly combined; season with salt and pepper to taste. Divide the finished gnocchi between 2 dishes. Top with the peeled eggs; season with salt and pepper. Garnish with the cheese and parsley. Serve with the remaining lemon wedges on the side, if you’d like. Enjoy!

Tips from Home Chefs

1 Cook & peel the eggs:

Heat a medium pot of salted water to boiling on high. Once boiling, add the eggs and cook for exactly 6 minutes. Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Rinse the pot and refill with salted water; heat to boiling on high. When cool enough to handle, carefully peel the cooked eggs. Set aside in a warm place.

2 Prepare the ingredients:

While the eggs cook, wash and dry the fresh produce. Medium dice the squash. Roughly chop the almonds. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.

3 Brown the butter:

In a medium pan (nonstick, if you have one), heat the butter on medium-high until melted. Cook, stirring occasionally, 15 to 30 seconds, or until the butter foams. Once the foam subsides, continue cooking, stirring occasionally and swirling the pan, 2 to 3 minutes, or until deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.)

4 Add the squash & almonds:

Add the squash to the pan of browned butter; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add the almonds; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until the almonds are fragrant. Add the juice of 2 lemon wedges and stir to combine.

Add the squash & almonds:
Cook the gnocchi:
5 Cook the gnocchi:

While the almonds cook, add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Drain thoroughly.

6 Finish the gnocchi & plate your dish:

Add the cooked gnocchi and crème fraîche to the pan of squash and almonds. Cook on medium-high, stirring vigorously to coat the gnocchi, 30 seconds to 1 minute, or until thoroughly combined; season with salt and pepper to taste. Divide the finished gnocchi between 2 dishes. Top with the peeled eggs; season with salt and pepper. Garnish with the cheese and parsley. Serve with the remaining lemon wedges on the side, if you’d like. Enjoy!

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