Crispy brown butter gnocchi with browned asparagus, burrata cheese, and basil pesto.
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| 2 tablespoons extra virgin olive oil | Heat oil, cook asparagus 3–5 min | Season, add butter, garlic, zest & chili; brown 1–2 min | Break burrata into bowls, add asparagus & gnocchi, top with parmesan | |
| 1 bunch asparagus, ends trimmed | ||||
| kosher salt and black pepper | ||||
| 1 tablespoon salted butter (for asparagus) | ||||
| 1 clove garlic, chopped (for asparagus) | ||||
| chili flakes | ||||
| 2 teaspoons lemon zest | ||||
| 450 g fresh potato gnocchi | Remove asparagus; add gnocchi & butter to skillet | Crisp gnocchi 4–5 min, toss, add garlic, cook 2 min | Stir in pesto, season with salt & pepper | |
| 5 tablespoons salted butter (for gnocchi) | ||||
| 3 cloves garlic, chopped (for gnocchi) | ||||
| 80 ml basil pesto | ||||
| 225 g burrata cheese, at room temperature | ||||
| fresh parmesan, for serving |
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