So, do you do meatless Monday or tofu Tuesdays in your family? No? Neither do we! I am joking, of course. Every now and then, it is good to have vegetarian meals for a change any day of the week. Spring is definitely bringing in some really colourful fresh produce. Yellow squash is a favourite of mine during this time of the year. Those little yellow squash with thin skin can be eaten raw or great for steaming, boiling and stir-frying. I like them thinly sliced in my pasta with lots of lemon flavour and fresh herbs like sage and thyme. Best to keep it simple like this recipe for gnocchi smothered in brown butter and sour cream. Brown butter is just butter melted and cooked until you get that golden brown colour and nutty fragrance. I used fresh gnocchi and in particular, the Pasta Vera brand, which I find very close to homemade gnocchi. Pillowy soft and just melting in your mouth is how you want your gnocchi. Toasted slivered almonds added texture to this dish. Fresh lemon juice, sage and thyme gave that refreshing touch to this very delicious pasta dish for two.
- 400g gnocchi
- 3 pieces yellow squash, thinly sliced
- 100g butter
- 2 tablespoons sour cream
- 1/2 cup slivered almond, toasted
- 1/3 cup grated parmesan cheese
- 8-10 fresh sage leaves
- 1 teaspoon fresh thyme, chopped
- salt and pepper, to taste
- juice of 1 medium lemon
- Heat the butter in a large pan over medium heat. Cook while stirring occasionally, about 20 seconds or until the butter foams. Once the foam subsides, continue to stir and cook for further 2 to 3 minutes, while swirling the pan, or until you get that deep golden brown colour and nutty fragrance. Be careful not to overcook as butter easily burns.
- Add sliced squash to the browned butter. Cook, stirring, until squash slices are soft and tender. Add the toasted almonds and lemon juice to the pan. Season with salt and pepper. Cook, while stirring for further 2-3 minutes.
- While squash are cooking, prepare gnocchi according to packet instructions. Fresh or fresh frozen gnocchi should only take about 3-4 minutes to cook in rapidly boiling water.
- Add the gnocchi, sour cream and herbs to the pan of squash and almond. Cook on medium high, stirring well to coat gnocchi with the sauce. Season with salt and pepper to taste.
- Divide gnocchi between two serving bowls. Top with grated parmesan cheese. Serve immediately.