Gnocchi With Brown Butter, Pecans, and Basil

Everything about “gnocchi” screams fancy, but luckily you can buy a premade version in the supermarket that takes just a couple of minutes to cook at home. We love the Gia Russa brand, but any shelf-stable version is perfectly fine to use. Browned butter takes this dish over the top, but luckily, you don’t have to babysit it: the butter will brown while you’re cooking crushed garlic cloves and coarsely chopped toasted pecans in it. A squeeze of lemon juice brightens the buttery sauce, and fresh basil and grated Parmigiano-Reggiano make the plates taste next to homemade.

gnocchi-brown-butter-pecans-basil
Photo by Greg DuPree
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  • Makes 4
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    Nutritional Information

    Per Serving

    • Calories 737 calories
    • Fat 31 g
    • Sat Fat 14 g
    • Cholesterol 64 mg
    • Sodium 1584 mg
    • Protein 20 g
    • Carbohydrate 96 g
    • Sugar 14 g
    • Fiber 7 g
Everything about “gnocchi” screams fancy, but luckily you can buy a premade version in the supermarket that takes just a couple of minutes to cook at home. We love the Gia Russa brand, but any shelf-stable version is perfectly fine to use. Browned butter takes this dish over the top, but luckily, you don’t have to babysit it: the butter will brown while you’re cooking crushed garlic cloves and coarsely chopped toasted pecans in it. A squeeze of lemon juice brightens the buttery sauce, and fresh basil and grated Parmigiano-Reggiano make the plates taste next to homemade.

Ingredients

  1. Check 2 16-oz. pkg. potato gnocchi
  2. Check 6 tablespoons unsalted butter
  3. Check 2 cloves garlic, crushed
  4. Check ½ cup coarsely chopped pecans
  5. Check 1 teaspoon lemon zest, plus 1 Tbsp. fresh juice
  6. Check 1 teaspoon kosher salt
  7. Check ¼ teaspoon black pepper
  8. Check 3 cups packed torn basil leaves, divided
  9. Check 1 ounce Parmesan cheese, grated (about cup)

Directions

  1. Cook gnocchi according to package directions.
  2. Meanwhile, melt butter in a large skillet over medium. Add garlic and cook, stirring, for 1 minute. Add pecans and cook, stirring often, until nuts are toasted and butter begins to brown, about 3 minutes. Add gnocchi and cook, tossing, until lightly browned, about 2 minutes.
  3. Stir in lemon zest, lemon juice, salt, pepper, and almost all the basil. Serve topped with remaining basil and cheese.