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

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!