Gnocchi with Squash and Asparagus
Butternut squash, asparagus, edamame, and gnocchi are sauteed in brown butter and finished with Parmesan and fresh thyme.
Servings: 2
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.