basil brown butter Archives - Proud Italian Cook

This is a summertime version of a brown butter sauce, no sage leaves used here, I’ll save that for the fall, instead I’m using fresh basil leaves tossed into hot, nutty tasting browned butter, just until crisp, then blistered cherry tomatoes complete with their juice get stirred in and around to complete the sauce.

It’s a killer combination, so quick and easy to make and the perfect flavor profile to top off your summertime pasta dishes.

I for one love it with gnocchi, I’m partial to ricotta gnocchi, it’s my favorite, little fluffy pillows of cheese that melt in your mouth!

I normally make my own (just omit the kale if you want them plain in the link I’ve given you) but once in a while I’ll buy some from my favorite Italian market and keep a few bags handy in the freezer, it makes for a very quick dinner that I can whip up in no time.

This sauce is also amazing spooned over cheese ravioli, if you’re not a gnocchi fan.

Very simple components, the only thing you have to do is roast the cherry tomatoes ahead of time and have them ready to go.

The basil leaves get frizzled and the juice of the tomatoes mingle nicely with the browned butter.

Top it off with freshly grated Parmigiano Reggiano, I’m serious, every bite is to die for!

Proud Italian Cook is also on Instagram now, you can follow me here.

Gnocchi with Brown Butter, Basil and Blistered Tomatoes

The perfect summertime brown butter sauce to spoon over your pasta, using basil and blistered tomatoes!

Author: Marie

Ingredients

12 oz.to 1 lb of cooked ricotta gnocchi, with or without spinach, kale, or swiss chard added to the recipe,or just straight up plain or even cooked ravioli
1 pint of colored cherry tomatoes, sliced in half and pre-roasted plus olive oil
½ stick of unsalted butter
a good handful of fresh basil leaves
Grated parmesan for finishing

Instructions

Roast the tomatoes beforehand, you can even do it a few days ahead and leave them in the fridge.
Place sliced cherry tomatoes on a foil rimmed sheet pan, drizzle generously with olive oil, sprinkle with salt and pepper and roast at 375 until they blister and juices start to flow.
Remove tomatoes and place into a bowl making sure to save and scrape all juices off the foil.
Get your water boiling for the pasta, gnocchi takes only about 3 minutes, In the meantime start making your sauce.
In a large skillet on top of stove heat butter on medium high until golden and starts to foam, toss in the basil leaves, let them frizzle for a second or two then stir in tomatoes and shut off the heat.
Get your pasta into the pot, when gnocchi rise to the top gently scoop them out with a hand strainer and place them carefully into the skillet, spoon and make sure the sauce is all over them.
Finish with the grated Parmigiano Reggiano.

When was the last time you had spaghetti squash? For me, it’s been ages! I actually forgot how good it was. I actually got reminded of spaghetti squash while flipping through a magazine a few weeks ago. The recipe used brown butter sage, but seeing that I’m a basil kind of girl, I thought I’d change it up!

You could use toasted walnuts, pine nuts, hazelnuts, whatever you like. Same with the cheese, romano, parmesan, provolone, I happen to have fontinella on hand which tastes like provolone so I used that, which was excellent, nice and sharp!

I had this for lunch today all by myself, and I can honestly say, I enjoyed every bite!
Here’s what you do, it’s so easy!

1. Take a spaghetti squash, cut it lengthwise, scoop out the seeds, lightly oil it, and add salt and pepper. Place cut side down on a baking sheet in a 350F oven, for about 30 minutes or until knife goes through.
2. Toast your nuts in a saute pan, remove.
3. Melt your butter, toss in the basil, and cook till it browns.
4. When squash is done, take a fork and fluff up all the strands.
5. Pour your butter sauce all over, sprinkle with the nuts, and garnish with your favorite cheese.

It was so good I think I’ll have the other half tomorrow!

Buon Appetito!!