Italian comfort food that warms the soul – Gnocchi with Squash and Asparagus, drizzled with browned butter.
This simple vegetarian meal starts with browned butter; a divine elixir made by cooking butter until it turns brown and nutty in flavor. Then a medley of squash, asparagus, and edamame are sauteed until tender and wrapped in rich nutty goodness. Next, the fresh gnocchi is crisped in the browned butter and then combined with the veggies. All that’s required is a final flourish of Parmesan.
Actually, I have to amend that last comment. I added a sprinkle of fresh minced thyme after my photoshoot and it took this dish from seriously good to sensational. But that opinion comes from someone who named their blog ItsThyme2Cook, so clearly, I am a fan. You can also add some thyme to the vegetables while you’re sauteing them.
Gnocchi with Squash and Asparagus
Back Story and Tips
Recipe Mishmash – I’ve been eyeing this gnocchi recipe for a while. But I wanted to transform it from its salad vibe to a cold-weather comfort food dish. Plus I thought it needed a dash of color.
That’s when I landed on this recipe for butternut squash with brown butter and knew the two had to meet. But each of these recipes looks delicious in its own right so I am sharing them as well.
Gnocchi with Asparagus, Edamame and Parmesan
Butternut Squash with Brown Butter and Thyme
Gnocchi and Squash Shortcuts -I was fortunate enough to find fresh gnocchi which only requires a few minutes to crisp up nicely. If you purchase dried or frozen gnocchi, it will need to be boiled before sauteing.
I also found precut butternut squash which I cut into smaller pieces so it would cook more quickly. You can purchase, peel, and cut a whole squash into chunks it that’s all you can find. But dang the precut option is nice when you can find it!
Plant-based protein is supplied by the edamame along with some protein from the gnocchi.
The right pan does help when making this dish. I started with my stainless steel pan for browning the butter then switched to my nonstick skillet. The light color of the silver pan allows me to see when the butter has reached the right color. I could have continued using that same pan but I knew my nonstick pan would ensure a better “photo-ready” end result.
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Gnocchi with Squash and Asparagus
Ingredients
- 1 stick butter
- 1 cup butternut squash cut into 1/2 inch pieces
- 1 cup bunch asparagus woody stems removed, cut into 2-inch pieces
- 1/2 cup thawed shelled edamame beans (run under hot water for a minute or so.)
- 9 ounces fresh potato gnocchi frozen or dried can be substituted but need to be boiled first.
- 2 ounces Parmesan cheese shredded or shaved
- Sea salt and freshly ground black pepper
- 1 tsp. minced fresh thyme optional, but highly recommended.
Instructions
- Melt butter until browned and pour into a small bowl. (see browned butter link in the post.) You will have extra browned butter but it stores well in the frig and can be used on a number of things (it's especially delicious on mashed potatoes.)
- Add a few tablespoons of browned butter into skillet and brown squash on medium to medium-high heat, stirring occasionally. Cover squash and reduce heat to medium low and cook for 5 minutes, until starting to become tender.
- Add asparagus, edamame, and some fresh minced thyme, if desired, to the pan. Stir, then cover the pan and increase heat to medium. Cook for another 2-5 minutes, or until all the vegetables are tender. Season vegetables with salt and pepper and then remove from pan and keep warm (I use a plate pan cover.)
- Add another tablespoon or so of browned butter and saute the gnocchi until lightly browned for about 5 minutes, stirring occasionally. Add vegetables back to the pan and stir to combine and saute for another minute or so until everything is warm. Add additional salt and pepper if desired.
- Serve with Parmesan, a sprinkle of fresh minced thyme, and a drizzle of additional browned butter.
I have to try this. I love everything about it
I just know this would be delicious because the first ingredient is a stick of butter. 😋
You got that right! 😍 I love the combination of the browned butter with the squash and the gnocchi.