Burnt Butter Gnocchi with Zucchini
Frozen gnocchi fried in browned butter until pillowy and crisp, tossed with wilted zucchini rounds and a shower of lemon zest. Feels like indulgence snuck in through the back door — golden, rich, and done in 15 minutes.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons salted butter
- 1 16 oz / 500g package frozen gnocchi (do not thaw)
- 1 small zucchini thinly sliced into rounds
- Zest of 1 lemon
- Salt and pepper to taste
- Optional: chili flakes shaved parmesan, or fresh herbs for garnish
Instructions
- Heat olive oil and butter in a large nonstick or stainless skillet over medium heat until the butter begins to brown and smell nutty.
- Add the frozen gnocchi in a single layer. Cook undisturbed for 2–3 minutes to develop a golden crust, then toss occasionally for even browning (about 7–8 minutes total).
- Push the gnocchi to one side of the pan and add the zucchini. Sauté for 1–2 minutes until softened and just wilted.
- Toss everything together, then remove from heat. Add lemon zest, salt, pepper, and any optional toppings.
- Serve immediately — ideally in a shallow bowl, like you’re pretending to eat outside on a Tuscan balcony.
Notes
Gnocchi Tip: No need to boil — frozen straight to pan gives the perfect contrast of crisp edges and soft centers.
• Zucchini Swap: Summer squash or thin green beans also work beautifully.
• Apéro Pairing: Try this with a crisp white wine and some marinated olives on the side.
• Zucchini Swap: Summer squash or thin green beans also work beautifully.
• Apéro Pairing: Try this with a crisp white wine and some marinated olives on the side.