Though it says butter, I made this with non-dairy ingredients in 2021 and it was still a great, simple recipe. I served it with a spinach-strawberry salad and the two went well together.

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Brown Butter Gnocchi with Summer Squash

Relatively quick summer meal

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: Italian

Keyword: Inspired by Blue Apron

Servings: servings

Calories: 580kcal

Ingredients

2 large eggs
10 oz gnocchi
1 large lemon
1 large yellow summer squash
1 bunch parsley small
2 tbsp vegan butter
2 tbsp vegan sour cream
¼ cup almonds
1 tsp salt
black pepper to taste

Instructions

Heat 1" water in a large saucepot on high with a steamer basket inside. Once boiling, add the eggs and cook for 9 minutes. Remove and allow to cool. (Do not put on ice.) Pour out water, rinse the pot and refill with salted water. Heat to boiling on high. When eggs are cool enough to handle, carefully peel the cooked eggs.
While the eggs cook, prep the remaining ingredients. Medium dice the squash, roughly chop the almonds, quarter the lemon, and roughly chop the parsley leaves and stems.
In a medium nonstick pan, heat the butter on medium-high until melted. Cook, stirring occasionally, 15 to 30 seconds, or until the butter foams. Once the foam subsides, continue cooking, stirring occasionally and swirling the pan, 2 to 3 minutes, or until deep golden brown and nuttily fragrant. Be careful not to overcook, as the butter can burn easily.
Add the squash to the pan of browned butter; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add the almonds; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until the almonds are fragrant. Add the juice of 2 lemon wedges and stir to combine.
While the almonds cook, add the gnocchi to the pot of boiling water. Cook until the gnocchi float to the top of the pot (3-5 minutes). Drain thoroughly.
Add the cooked gnocchi and vegan sour cream to the pan of squash and almonds. Cook on medium-high, stirring vigorously to coat the gnocchi, 30 seconds to 1 minute, or until thoroughly combined; season with salt and pepper to taste. Divide the finished gnocchi between 2 dishes. Top with the peeled eggs cut in half. Garnish with the parsley.

Notes

Serves two.

Nutrition

Nutrition Facts

Brown Butter Gnocchi with Summer Squash

Amount Per Serving

Calories 580 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 6g38%

Trans Fat 1g

Cholesterol 186mg62%

Sodium 1900mg83%

Potassium 855mg24%

Carbohydrates 71g24%

Fiber 10g42%

Sugar 7g8%

Protein 20g40%

Vitamin A 3541IU71%

Vitamin C 94mg114%

Calcium 182mg18%

Iron 9mg50%

* Percent Daily Values are based on a 2000 calorie diet.