Brown Butter Gnocchi

The heft of prepared potato gnocchi and the rich nuttiness of browned butter are a match made in dinner heaven. Basil and burrata add creamy and fresh, herbal notes.







  • kosher salt
  • 2 pounds prepared potato gnocchi
  • 2 Tablespoons olive oil
  • freshly ground black pepper
  • 1 stick Challenge Butter
  • 1 garlic clove, chopped
  • ½ cup grated parmesan
  • 1 cup chopped fresh basil, plus more for serving
  • 1 8-ounce ball burrata


  • 1

    Bring a large pot of salted water to a boil. Cook gnocchi according to package directions.

  • 2

    Heat olive oil in a large skillet over medium heat. Use a slotted spoon to transfer gnocchi to skillet, reserving ½ cup cooking liquid. Season with salt and pepper and cook until golden and crispy, about 3 minutes per side. Transfer to a large plate.

  • 3

    Melt butter in the same skillet over medium-low heat. Cook, stirring frequently, until butter begins to brown and smell nutty, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Return gnocchi to skillet, along with about ¼ cup pasta cooking liquid and parmesan. Cook over medium-high heat, tossing and adding more pasta cooking liquid as needed, until a light sauce coats the gnocchi, about 2 minutes.

  • 4

    Season with salt and black pepper, stir in basil, and remove from heat. Tear burrata into serving bowls, top with gnocchi and garnish with more torn basil. Serve hot.

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