This Creamy Lemon Pesto Burrata dish is a delightful mix of tangy flavors and creamy textures. The smooth burrata cheese pairs perfectly with the zesty lemon pesto and soft brown butter gnocchi!
While making this, I can’t help but get a bit cheesy (pun intended)! It’s one of those meals that feels fancy but is super fun to eat. Plus, who doesn’t love gnocchi? 😋
I often serve this during special dinners or when friends come over. The colorful presentation and delicious taste always impress, while being easy to whip up. Give it a try!
Key Ingredients & Substitutions
Gnocchi: You can use store-bought gnocchi for convenience. If you’re feeling adventurous, try making homemade gnocchi! For a gluten-free option, look for gnocchi made from alternative flours, such as rice or chickpea flour.
Basil & Parsley: Fresh herbs make a big difference in flavor. If you can’t find fresh basil, try using arugula or spinach for a unique twist. Dried herbs can work in a pinch, but use only about 1/3 the amount.
Butter: Unsalted butter is best for controlling salt levels. If you’re dairy-free, substitute with non-dairy butter or olive oil. Just note that it may change the flavor slightly.
Burrata: This cheese is creamy and rich, but if it’s unavailable, you can use fresh mozzarella or even ricotta for a similar texture (though it won’t be as luxurious).
How Do I Make Perfectly Browned Butter?
Brown butter adds a nutty taste that elevates this dish. Here’s how to get it just right:
- Start with a medium heat and place your butter in a reasonably sized skillet.
- Swirl the pan frequently to keep the butter moving and prevent it from burning.
- Watch closely as it goes from melted to golden brown, about 3-5 minutes. Look for a nutty aroma—this is your cue!
It’s crucial to catch it while it’s fragrant and golden; once it starts turning dark brown, it can burn quickly. Enjoy the delicious aroma as it fills your kitchen!
Creamy Lemon Pesto Burrata with Brown Butter Gnocchi
Ingredients You’ll Need:
- 1 lb (450g) potato gnocchi (store-bought or homemade)
- 4 tbsp unsalted butter
- 1 cup fresh basil leaves, packed
- 1/4 cup fresh parsley leaves
- 2 cloves garlic
- Zest of 1 lemon
- Juice of 1 lemon (about 2 tbsp)
- 1/4 cup pine nuts or walnuts
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/4 cup heavy cream
- Salt and freshly ground black pepper, to taste
- 2 burrata cheese balls (about 4-6 oz each)
- Optional: microgreens or basil leaves for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook. It’s a quick yet impressive dish to whip up, perfect for a weeknight dinner or special occasions!
Step-by-Step Instructions:
1. Make the Lemon Pesto:
In a food processor, combine the fresh basil leaves, parsley, garlic, lemon zest, pine nuts (or walnuts), and Parmesan cheese. Pulse until everything is finely chopped. While the processor is running, slowly pour in the olive oil until the mixture is smooth. Add the lemon juice and season with salt and freshly ground black pepper. If you’d like an extra creamy pesto, stir in the heavy cream, then set aside.
2. Cook the Gnocchi:
Bring a large pot of salted water to a boil. Once boiling, carefully drop in the gnocchi and cook until they float on the surface, which usually takes about 2-3 minutes. Using a slotted spoon, fish them out and transfer them to a plate. Set aside while you prepare the brown butter.
3. Prepare the Brown Butter:
In a large skillet set over medium heat, melt the unsalted butter. Keep an eye on it as it cooks; swirl the pan occasionally, cooking until the butter turns a golden brown color and develops a nutty aroma. This should take about 3-5 minutes, but be careful not to let it burn!
4. Toss Gnocchi in Brown Butter:
Once your butter is browned, add the cooked gnocchi to the skillet. Gently toss the gnocchi in the brown butter for about 1-2 minutes until they are well coated and heated through.
5. Assemble the Dish:
With the gnocchi ready, divide them onto serving plates. Generously spoon the creamy lemon pesto over the gnocchi, allowing it to drizzle down the sides.
6. Add Burrata:
Now it’s time for the star of the show! Place a burrata ball on top of each plate. Carefully cut open the burrata to let that creamy center flow out onto the gnocchi.
7. Garnish and Serve:
Finish off your creation with a sprinkle of extra lemon zest and some fresh basil or microgreens for a pop of color. A light sprinkle of freshly ground black pepper adds the final touch. Serve immediately while warm and enjoy every delicious bite!
Bon appétit!
FAQ for Creamy Lemon Pesto Burrata with Brown Butter Gnocchi
Can I Use Store-Bought Gnocchi?
Absolutely! Store-bought gnocchi is convenient and saves time. Just be sure to cook it according to package instructions for the best texture.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm on the stove over low heat, adding a splash of water or cream to revive the sauce’s texture if needed.
Can I Make the Pesto Ahead of Time?
Yes! You can make the lemon pesto a day in advance. Just store it in a sealed container in the refrigerator. To maintain its vibrant color, consider drizzling a little olive oil on top before sealing.
What Can I Substitute for Burrata?
If you can’t find burrata, fresh mozzarella is a great alternative. You can also use ricotta for a similar creamy texture, but it won’t replicate the same flavor experience.
