Crispy Gnocchi with Brown Butter, Peas & Burrata

Ingredients

• 1 lb (about 500g) shelf-stable or refrigerated potato gnocchi (do not boil)
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 3 cloves garlic, thinly sliced
• 1 cup fresh or frozen peas (thawed if frozen)
• 1 lemon, zested and juiced
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, torn
• 2 tbsp fresh mint leaves, torn, optional
• 1 ball (about 8 oz) burrata, at room temperature
• 1/2 tsp red pepper flakes, or to taste
• flaky sea salt and freshly cracked black pepper, to taste

Steps

1. 1

   Heat olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add gnocchi straight from the package — no boiling — and spread in a single layer.

2. 2

   Cook 6–8 minutes, tossing every couple of minutes, until each piece is golden and crispy on the outside but still pillowy inside. Transfer to a plate and set aside.

3. 3

   Reduce heat to medium and add the butter. Let it melt and start to foam, swirling the pan, then continue cooking 2–3 minutes until the butter smells nutty and the milk solids turn deep golden brown.

4. 4

   Add the sliced garlic and cook 30 seconds, just until fragrant — pull the pan from the heat briefly if it threatens to burn.

5. 5

   Add the peas and toss for 1 minute to warm through.

6. 6

   Return the gnocchi to the pan. Add the lemon zest, half of the lemon juice, the Parmesan, and the red pepper flakes. Toss until everything is glossy and coated.

7. 7

   Taste and adjust with salt, pepper, and the remaining lemon juice as needed.

8. 8

   Transfer to a wide bowl or shallow platter. Tear the burrata directly over the top so the cream spills into the gnocchi.

9. 9

   Scatter with the torn basil and mint, finish with flaky sea salt and a crack of black pepper, and serve immediately while the burrata is still cool against the warm pan.