If you’ve ever stared into your fridge at 6 PM wondering what to make, this courgette, brown butter and basil gnocchi recipe will be your new go-to solution. Imagine the delightful aroma of sautéed courgette mingling with the rich, nutty scent of brown butter, topped with a burst of fresh basil it’s a dish that transforms simple ingredients into gourmet comfort food. These homemade gnocchi are slightly chewy, infused with flavor, and swimming in a creamy sauce that feels like a warm hug on a plate.

This recipe holds a special place in my heart, as it was inspired by my family’s summer gatherings. Every year, we would gather around the table with an abundance of seasonal vegetables, and my grandmother would whip up dishes that celebrated the harvest. Gnocchi became a staple, an adaptable canvas that showcased the best produce from our garden. This version, with its unique combination of courgette and brown butter, brings back those cherished memories while embracing the essence of rustic Italian cuisine. You can learn more about this topic.

Why This Recipe Works

The star of this dish is the brown butter sauce, which adds a rich depth of flavor, while the courgette contributes a fresh, light texture. Utilizing homemade gnocchi elevates this dish, providing a chewy bite that complements the creamy sauce beautifully. The combination of fresh basil not only enhances the flavor but also brings a lovely brightness to the overall dish. This recipe balances indulgence with the goodness of seasonal vegetables, making it a perfect fit for Italian vegetarian meals. Check out our related guide for more tips.

Ingredients

For the best results, choose quality ingredients. Look for freshly harvested courgette at your local farmers’ market for maximum flavor, and opt for good-quality Parmesan for that rich, nutty finish. If gluten-free, you can substitute the all-purpose flour with a gluten-free blend.

Steps / Instructions

Troubleshooting / Pro Tips

• If your gnocchi are too sticky, add a little more flour, but avoid overworking the dough.
• To enhance the flavor, feel free to add minced garlic or shallots when sautéing the courgette.
• Make sure not to boil the gnocchi for too long, as they can become mushy; just until they float is perfect.
• For a richer sauce, consider adding a splash of white wine to the brown butter before mixing in the cream.

FAQ

Can I make this ahead of time or meal prep?
You can prepare the gnocchi ahead of time and freeze them; just remember to separate each layer with parchment paper to keep them from sticking together.

Can I freeze it, and how do I reheat it properly?
Yes, you can freeze the cooked gnocchi. To reheat, sauté them directly in the sauce on low heat until warmed through.

What can I serve with this?
This dish pairs beautifully with a simple arugula salad or a side of garlic bread for a comforting meal.

Closing

I invite you to try this courgette, brown butter and basil gnocchi recipe and experience the delightful harmony of flavors. If you enjoyed this dish, please leave a comment and share your thoughts, or rate it with 5 stars! I would love to see your creations, so don’t forget to tag us on social media! For more exciting recipes like this, subscribe and follow along for more delicious ideas.

Print

Courgette, brown butter and basil gnocchi

Recipe by Chef

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: Italian Difficulty: Easy

🍽️

Servings

− 4 +

⏱️

Prep Time

15 min

🍳

Cook Time

30 min

🔥

Calories

—

This courgette, brown butter and basil gnocchi recipe will be your new go-to solution. Imagine the delightful aroma of sautéed courgette mingling with the rich, nutty scent of brown butter, topped with a burst of fresh basil—it's a dish that transforms simple ingredients into gourmet comfort food.

Cook Mode Keep the screen of your device on

Start cooking

Ingredients

US Metric

• 2 cups all-purpose flour
• 1 pound russet potatoes
• 1 large egg
• 1 teaspoon salt
• ½ cup (1 stick) unsalted butter
• 2 cups sautéed courgette (zucchini), diced
• ½ cup fresh basil leaves, chopped
• ¾ cup heavy cream
• ½ cup grated Parmesan cheese
• Black pepper to taste

Directions

1.

Begin by preparing the gnocchi. Boil the russet potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly before peeling.

2.

In a mixing bowl, mash the peeled potatoes until smooth. Allow to cool completely.

3.

Combine the mashed potatoes with flour, egg, and salt. Mix gently until a soft dough forms, being careful not to overwork it.

4.

Flour your work surface and divide the dough into four pieces. Roll each piece into a rope about ½ inch thick, then cut into 1-inch pieces to form the gnocchi.

5.

Use a fork to gently press down on each piece to create the traditional gnocchi shape. Place them on a floured baking sheet while you prepare the sauce.

6.

In a large skillet, melt the butter over medium heat. Continue to cook until it turns golden brown and smells nutty, about 5 minutes.

7.

Add the diced courgette to the skillet, sautéing for about 3-4 minutes until tender. Season with salt and pepper.

8.

Stir in the heavy cream and bring to a gentle simmer. Add the grated Parmesan cheese, stirring until melted and combined.

9.

In a separate pot, bring salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and add to the sauce.

10.

Mix the gnocchi gently into the sauce, then stir in the fresh basil. Serve immediately with additional Parmesan and black pepper, if desired.