Thursday 26 May 2022


Last Friday I had one of those days were work was incredibly busy, I was tired from a long week and cooking seemed like a chore, yet it was STILL Friday and I wanted something delicious and a little bit sophisticated to mark the end of the working week.. 

These gnocchi did exactly that! Gnocchi and pesto were shop bought but frying the gnocchi in browned butter and adding burrata and pan fried, in season asparagus made the end result all kinds of wow. 

All was plated up in less than 20 minutes with minimal kitchen mess made, and I got to say it was a pretty stunning dinner!


  • 2 tablespoons olive oil 
  • 1 bunch asparagus, ends snapped off
  • Salt
  • 6 tablespoons salted butter 
  • 4 cloves of garlic, finely chopped
  • Chilli flakes
  • 2 teaspoons lemon zest500g potato gnocchi, cooked to package instructions and drained
  • 1/3 cup basil pesta
  • 2 burrata balls 
  • Grated Parmesan to serve


  • In a large frying pan, heat the olive oil over medium heat. 
  • Add the asparagus and cook until tender, 3-5 minutes. 
  • Season with salt. 
  • Add 1 tablespoon butter, 1 clove garlic, lemon zest, and chili flakes. 
  • Cook until the butter browns, 1-2 minutes. 
  • Remove from the asparagus from the frying pan. 
  • To the same frying pan, add the gnocchi and 5 tablespoons butter. 
  • Allow the gnocchi to get crispy, about 4-5 minutes, then toss with the butter and add the garlic. 
  • Cook another 2 minutes, then stir in the pesto and remove from the heat. 
  • Season with salt.
  • Break the burrata into serving bowls. 
  • Add gnocchi and top with the asparagus.
  • Top with parmesan and extra pesto.

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