Description
A vibrant, one-pan dish featuring pillowy gnocchi pan-seared until golden, tossed with a bright lemon-burrata sauce, and drizzled with a fragrant spring onion oil for a fresh, spring-inspired meal.
Ingredients
Scale
For the Crust:
- 1 lb (450g) potato gnocchi
- 2 balls burrata cheese
- 1 lemon, zested and juiced
- 1/4 cup extra virgin olive oil
- 3 spring onions (green parts only), thinly sliced
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 tsp red pepper flakes
- Salt and black pepper to taste
- Grated Parmesan for serving
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions until they float, then drain and set aside.
- In a small saucepan, heat 2 tbsp olive oil over low heat. Add sliced spring onions and cook for 3-4 minutes until softened but not browned. Remove from heat and stir in lemon zest; set aside as spring onion oil.
- Heat remaining olive oil in a large skillet over medium-high heat. Add cooked gnocchi in a single layer and sear for 2-3 minutes per side until golden and crispy.
- Reduce heat to medium, add minced garlic and red pepper flakes to the skillet, and cook for 1 minute until fragrant.
- Add lemon juice and parsley to the skillet, tossing to coat the gnocchi. Season with salt and pepper.
- Transfer gnocchi to serving plates. Tear burrata balls over the top, drizzle with spring onion oil, and garnish with extra parsley and grated Parmesan.
Notes
You can customize the seasonings to taste.