Gnocchi with burrata, pesto, and brown butter isn’t just dinner, it’s a shortcut to happy. Creamy cheese, herby pesto, and toasted nuts seal the deal.
Gnocchi with Burrata, Pesto, and Brown Butter Eats Like A Win
Brown butter, burrata, and pesto in one bowl is my idea of a no-regrets dinner. The potato gnocchi drinks up the nutty butter and herbs, then joins the creamy burrata like it’s exactly where it belongs.
A quick toss makes this pesto gnocchi rich and full of flavor, with toasted walnuts, pine nuts, and broccolini to make it into what feels like a proper meal. It’s simple to throw together but tastes like you ordered it from somewhere with a wine list.
And if you’re anything like me, you’ll be dragging crusty bread through whatever’s left on the plate.
Why I Keep Saying Yes to This Burrata Gnocchi
- It’s my valid reason to toss burrata into the cart without pretending it’s for “guests.”
- Turns a pack of store-bought gnocchi into the kind of thing I can casually humblebrag about.
- Toasting two kinds of nuts makes it look like you had a vision the whole time.
- Totally dinner-worthy, but also the kind of lunch that makes the rest of my day better.
- Leaves me just enough pesto in the jar to “accidentally” do it all over again tomorrow.
Everything You Need for Potato Gnocchi with Burrata and Pesto
Here’s what it takes to pull this weeknight dinner off.
- Gnocchi – Soft potato pillows made for brown butter gnocchi nights.
- Butter – Brown it and let it set the mood.
- Garlic – Quick punch of savory.
- Thyme and Sage – Herby and grounding for pesto gnocchi.
- Red Pepper Flakes – Heat if you want it.
- Lemon Zest – Cuts the richness.
- Walnuts and Pine Nuts – Toasted crunch.
- Olive Oil – Broccolini’s sidekick.
- Broccolini – Fresh, a little bitter.
- Burrata – The creamy center of the universe for potato gnocchi with burrata.
- Basil Pesto – Herb-packed finish.
- Parmesan Cheese – Salty topper.
- Salt and Pepper – Don’t skip.
How to Make Gnocchi with Burrata, Pesto, and Brown Butter
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (boil the gnocchi)
Boil the potato gnocchi in salted water until they float to the top, which only takes a couple of minutes. Drain them and set them aside while you get the rest going. - Step Two (brown the butter)
Melt the butter in a skillet over medium heat and let it turn a deep, nutty brown. Right before it’s where you want it, toss in the garlic, thyme, sage, and a pinch of red pepper flakes. Pull it off the heat, stir in the lemon zest, and pour it into a bowl so it doesn’t keep cooking. - Step Three (toast the nuts)
In that same skillet, toast the pine nuts and walnuts in whatever butter is left. A couple of minutes is all they need to turn golden. Move them to a plate. - Step Four (cook the broccolini)
Add the olive oil to the pan and cook the broccolini with a little salt and pepper until it’s just tender and has some color. Take it out and keep it close. - Step Five (finish the gnocchi)
Put the skillet back over medium heat, add the gnocchi, and toss them in the brown butter sauce to turn it into pesto gnocchi that’s crispy in spots. - Step Six (assemble and serve)
On a platter or individual plates, set the burrata down and cut it open so the creamy middle spills out. Add lemon juice, a sprinkle of salt and pepper, and a drizzle of pesto. - Step Seven (add the final touches)
Spoon the gnocchi right over the burrata, scatter on the toasted nuts and broccolini, and finish with parmesan and a little fresh thyme. Grab some bread because you are going to want it for what is left on the plate.
Recipe Tips
A few tips to keep this potato gnocchi with burrata dish from turning into a project.
- Broccolini can swap with asparagus. Trim the ends and cook it the same way.
- Skip the chili flakes if you want zero heat.
- Walnuts or pine nuts both work. Use what’s in the pantry, but I like using both here.
- Serve right away. Crispy gnocchi with burrata and pesto doesn’t wait for anyone. Microwave to reheat if it sits.
- Burrata is why we’re here. Fresh mozzarella works, but it won’t be the same.
- Double the burrata if you want more of the good stuff.
Storage, Freezing, and Leftover Tips
Here’s how I deal with what’s left of this gnocchi with burrata:
- I keep any leftovers in an airtight container in the fridge for up to 2 days.
- Microwave in short bursts, stirring to soften the gnocchi and bring the sauce back to life.
- Skip the freezer. The gnocchi gets weird and the burrata won’t bounce back.
- If you’re reheating, add a splash of water or broth before microwaving to keep the sauce smooth.
Frequently Asked Questions
- Can I use store-bought gnocchi?
Yes. Store-bought gnocchi is how I keep this recipe weeknight-friendly. If you’re up for it, homemade potato gnocchi works too. If you have extra gnocchi on hand, my gnocchi mac and cheese recipe is another way to put it to good use. - Can I make this recipe vegan?
Yes. Use vegan gnocchi and a plant-based butter. Replace the burrata with a creamy vegan cheese or cashew ricotta. Check your pesto label, it may have parmesan, but vegan versions are easy to find. - Can I prep anything ahead?
You can make the brown butter and toast the nuts earlier in the day. Cook the gnocchi right before serving so it stays tender and, if you’re aiming for crispy gnocchi with burrata and pesto, you’ll keep that fresh-made texture. - What herbs can I use instead of sage and thyme?
Rosemary or parsley both work, just know they’ll change the flavor a bit. - Can I scale this recipe up for a crowd?
Yes. Brown the butter in batches so it doesn’t burn, then toss everything together at the end. Double the burrata, no one will complain.
More Weeknight Pasta Moves
When it is not gnocchi night, these other pasta recipes are the ones to make.
- French Onion Pasta – Caramelized onions, melty cheese.
- Smoked Salmon Pasta – Lemon, dill, salmon.
- Sun-Dried Tomato Pesto Pasta – Garlic, basil, tomato.
- Chicken Philly Cheesesteak Pasta – Chicken, peppers, cheese.
- Garlic Shrimp Pasta – Asparagus, tomato, butter.
- Creamy Garlic Chicken Pasta – Cream, garlic, pasta.
The Last Bite
Brown butter wraps around every bite, pesto cuts in with all its herby influence, and burrata goes full melt over the top. The nuts bring crunch, the broccolini keeps things honest enough, and before you know it, the plate is gone.
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Gnocchi with Burrata, Pesto, and Brown Butter
Brown Butter Gnocchi with Burrata and Pesto is a rich, comforting pasta dish with pillowy gnocchi, creamy burrata, nutty brown butter, and fresh pesto, finished with shaved Parmesan and toasted pine nuts for extra flavor and texture.
Servings: 4 to 8
Calories: 498kcal
Equipment
- measuring cups and spoons For accuracy.
- large pot To boil the gnocchi.
- skillet For sauce and toasting nuts.
- Zester For grating the lemon zest.
- mixing bowls (heatproof) To hold the brown butter sauce.
Ingredients
- 2 lbs (907 g) potato gnocchi
- 12 tbsps (168 g) butter
- 3 cloves garlic minced
- 1 tbsp (3 g) fresh thyme chopped
- 1 tbsp (3 g) fresh sage chopped
- 1 tsp (1 g) red pepper flakes
- 2 tsps (4 g) lemon zest
- ⅓ cup (45 g) pine nuts
- ⅓ cup (35 g) coarsely chopped walnuts
- 2 tsps (10 ml) olive oil or other neutral oil
- 1 large bunch broccolini
- sea salt to taste
- black pepper to taste
- 8 oz (227 g) burrata cheese room temperature
- lemon juice from the zested lemon (about 2 tbsp / 30 ml)
- ⅓ cup (85 g) basil pesto
- fresh parmesan and fresh thyme for serving and garnish
Instructions
- Boil the potato gnocchi in salted water until they float to the top, about 2 to 3 minutes. Drain and set aside.2 lbs (907 g) potato gnocchi
- Melt the butter in a skillet over medium heat until it turns a deep, nutty brown. Just before it’s ready, add garlic, thyme, sage, and red pepper flakes. Remove from heat, stir in lemon zest, and pour into a bowl.12 tbsps (168 g) butter, 3 cloves garlic, 1 tbsp (3 g) fresh thyme, 1 tbsp (3 g) fresh sage, 1 tsp (1 g) red pepper flakes, 2 tsps (4 g) lemon zest
- Toast the pine nuts and walnuts in the same skillet with any remaining butter for 2 to 3 minutes until golden. Remove and set aside.⅓ cup (45 g) pine nuts, ⅓ cup (35 g) coarsely chopped walnuts
- Heat olive oil in the skillet. Add broccolini, season with salt and pepper, and cook over medium-low heat until tender and lightly browned. Remove and set aside.2 tsps (10 ml) olive oil, 1 large bunch broccolini, sea salt, black pepper
- Return the skillet to medium heat. Toss the gnocchi in the brown butter sauce until warmed through and crispy in spots.
- Place burrata on a platter or plates and cut it open to release the creamy center. Add lemon juice, salt, pepper, and drizzle with pesto.8 oz (227 g) burrata cheese, lemon juice, ⅓ cup (85 g) basil pesto
- Spoon the gnocchi over the burrata, add toasted nuts and broccolini, and finish with parmesan and fresh thyme. Serve immediately.fresh parmesan and fresh thyme
Notes
How to Make Brown Butter:
Use a light-colored or stainless steel skillet so you can see the butter change color. Add the butter over medium heat and let it melt, stirring now and then. As it melts, it will foam while the water cooks off. Keep stirring and watch for the milk solids to turn golden brown. When it smells nutty and caramel-like, take it off the heat right away so it does not burn. I like to pour it into a heatproof bowl to stop the cooking. Use it immediately or let it cool and save for later.
- Store-bought gnocchi keeps things quick. If you make your own, keep them small so they cook evenly.
- Toast the nuts in the same skillet as the brown butter so they pick up all that flavor.
- Let the burrata sit out so it’s at room temp when you cut it open.
- Go light on the lemon juice, just enough to cut the richness without taking over.
- Cooking for a crowd works, just brown the butter in batches so it doesn’t burn.
For optimal outcomes when preparing this gnocchi with burrata and pesto, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
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Nutrition
Nutrition Facts
Gnocchi with Burrata, Pesto, and Brown Butter
Amount Per Serving (210 g)
Calories 498
Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 13g81%
Polyunsaturated Fat 5g
Monounsaturated Fat 10g
Cholesterol 59mg20%
Sodium 730mg32%
Potassium 423mg12%
Carbohydrates 42g14%
Fiber 4g17%
Sugar 2g2%
Protein 13g26%
Vitamin A 700IU14%
Vitamin C 23mg28%
Calcium 190mg19%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made this Gnocchi with Burrata, Pesto, and Brown Butter? I’d love to hear how it turned out — leave a comment below and let me know.
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