- 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!
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