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.
Ingredients
Scale:
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
Instructions
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.
In a mixing bowl, mash the peeled potatoes until smooth. Allow to cool completely.
Combine the mashed potatoes with flour, egg, and salt. Mix gently until a soft dough forms, being careful not to overwork it.
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.
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.
In a large skillet, melt the butter over medium heat. Continue to cook until it turns golden brown and smells nutty, about 5 minutes.
Add the diced courgette to the skillet, sautéing for about 3-4 minutes until tender. Season with salt and pepper.
Stir in the heavy cream and bring to a gentle simmer. Add the grated Parmesan cheese, stirring until melted and combined.
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.
Mix the gnocchi gently into the sauce, then stir in the fresh basil. Serve immediately with additional Parmesan and black pepper, if desired.
