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

step-by-step

instructions

Cook Along

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.

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!