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Home » Brown Butter Gnocchi with Summer Squash, Almonds & Soft-Boiled Eggs

Brown Butter Gnocchi with Summer Squash, Almonds & Soft-Boiled Eggs

July 20, 2016 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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Created by Angie on July 20, 2016

  • Total Time: 30m
  • Yield: 2 Servings

Ingredients

  • 2 Farm Eggs
  • 10 ounces Gnocchi
  • 1 Lemon
  • 1 Yellow Summer Squash
  • 1 Bunch Parsley
  • 2 tablespoons Butter
  • 2 tablespoons Crème Fraîche
  • ⅓ Cup Grated Parmesan Cheese
  • ¼ Cup Almonds

Instructions

  • Heat a medium pot of salted water to boiling on high. Once boiling, add the eggs and cook for exactly 6 minutes.
  • Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Rinse the pot and refill with salted water; heat to boiling on high.
  • When cool enough to handle, carefully peel the cooked eggs. Set aside in a warm place.
  • While the eggs cook, wash and dry the fresh produce. Medium dice the squash. Roughly chop the almonds.
  • Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.
  • In a medium pan (nonstick, if you have one), 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 2 to 3 minutes, or until the gnocchi float to the top of the pot. Drain thoroughly.
  • Add the cooked gnocchi and crème fraîche 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; season with salt and pepper.
  • Garnish with the cheese and parsley.
  • Serve with the remaining lemon wedges on the side, if you’d like. Enjoy!
Source: RECIPE RE-PRINTED WITH PERMISSION from Blue Apron
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