In this Brown Butter Gnocchi pasta dish gnocchi is paired with fantastic brown butter, sautéed yellow squash, soft-boiled egg and almonds for the perfect summer dinner!
This post and recipe wasSponsored by Blue Apron but all opinions are 100% mine as always!
I wish that Blue Apron had been around when I first got married. These awesome boxes of fresh ingredients and recipe cards would have saved me in the eveningsso many times when I was still learning my way around the kitchen.
Even now, after 9 or so years of being in the kitchen, cooking and creating recipes, I was more than excited when I was asked if I wanted to give Blue Apron a try. Don’t get me wrong, y’all, I love to create recipes in the kitchen, but goodness, when I’ve been working for 9 or 10 hours and dinner needs to be on the table it’s awesome to have everything ready to go when Iget home.
Best part? Everything is delivered right to your door! I had my Blue Apron order delivered to my office but you can totally have them delivered to your house; Everything from Blue Apron is carefully packed in a refrigerated box so ingredients will stay super fresh!
Come on guys, how many of you would get into the kitchen and cook if everything was just sitting there waiting on you? Recipe card in hand, with everything prepped for you….I bet quite a lot of you would love that!
Not only is it great to have everything just ready to go but I also feel like I get into a rut with cooking the same things over and over for dinner; I really love that the recipes they sent me gotme out of my normal cooking routine a bit!
So when I went to order my meals from Blue Apron, I had six to choose from and I ended up going with the “Sweet Chili Chicken with Tinkerbell Peppers, Green Beans & Coconut Rice”, the “Spiced Shrimp & Pearl Couscous with Sautéed Zucchini” and this “Brown Butter Gnocchi with Summer Squash, Almonds & Soft-Boiled Eggs“ that I’m making on the blog today!
You get pretty much everything you need for the recipe, however you will need to have things like salt, pepper and water on hand. ;
Before we get into the recipe though, I’ve got something awesome to share with you!
Blue Apron is giving y’all a little present today!
The First 20 Big Bear’s Wife readers to order will get three free meals on their first Blue Apron order!Just click here to check it out!
These chef-designed recipesare perfect for cooks of all levels! If you’re new to cooking, you’ll be able to follow along without any problems and if you’ve been cooking for a while, you’ll love how easy they are! Either way, you’ll really love how great it is to get dinner on the table in less than 45 minutes, since all Blue Apron meals can be made in40 minutes or less!
Ok, ready to cook? Let’s do this!
We’re going to start by making the soft boiled eggs for this recipe. Y’all, I love hard boiled eggs but I think that I may have found a new favorite way to eat eggs. Soft Boiled Eggs are where it’s at!
Ok, sorry, I got distracted! Onto cooking the eggs!
You’re going to want to go ahead and heat a medium pot of salted water to a boil on high. Oncethe water isboiling, slowly add the eggs and cook for exactly 6 minutes. I use a slotted spoon to carefully put my eggs into the boiling water because I’m notabout toburn my fingers up!
Carefully, drain the water and rinse the eggs 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 let’s go ahead and work on our vegetables. Go ahead and wash and dry the fresh produce.
Dice the squashand roughly chop the almonds.
Oh Hi, that’s me, just cooking in my kitchen while Thomas plays camera man for the day! haha I have to admit that I feel totally 100% awkward in front of the camera, I’m much better at being on the other side. haha You still love me and my awkwardness, right? 😉
Back on over to that food!
Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.
In a medium pan (I used my cast iron pan, but a non stick will work as well!), heat the butter on medium-high until melted.
Now we’re making the brown butter for this recipe. I pretty much love anything with brown butter in it. To make it, you’re going to cook the butter, 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.
Toss thealmonds in and season them 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.
(We don’t cook with a lot of salt so I did dial back the salting of the dish but you salt it as much or as little as you want!)
Garnish with the cheese and parsley.
Stick a lemon wedge on the side and serve!
Oh my and just like that we’re done making dinner and ready to sit down after a long day at work! Dinner is ready in less than 45 minutes which makes me a super happy girl and y’all know that it makes Thomas happy since he started asking me about dinner at 5:01pm. haha
Y’all, really, look at that soft boiled egg. That’s so one of my new favorite ways to cook eggs.
The Blue Apron recipe servings are pretty generous in my opinion and I personally got full way before I finished my meal. Thomas was more than happy to finish my dinner for me though. 🙂 Ps.each recipeis between 500-800 calories per person so that’s perfect for the way I’ve been eating lately!
Now since it’s just Thomas and I here, I did choose thethe 2-Person Plan with Blue Apron but they do have a Family Plan as well if you’re looking for meals for a bigger family.
Blue Apron is always adding new recipes to their lists too, so there is something for everyone. I have a friend, David, who ordered Blue Apron the same week I did and while we both ordered the ‘Sweet Chili Chicken with Tinkerbell Peppers, Green Beans & Coconut Rice”andthe “Spiced Shrimp & Pearl Couscous with Sautéed Zucchini”, he ordered theEmpanadas on the menu instead of the gnocchi that I ordered. There are 6 choices to chose from each week and you get to pick three on the “2 person plan”.
Also don’t be worried about signing up and then getting stuck with something,There is no commitment with Blue Apron because you can skip or cancel the service at any time!
Now I know you might be wondering about this because I’ve had some friends ask me as well, Would I order Blue Apron meals after this? Yep, I honestly can say that I would. Now I wouldn’t order them every week but I can see myself ordering them probably about once a month.
The other night, after we had used up all of our Blue Apron meals, I found myself wishing that I had another meal, sitting in the fridge ready to be made, so that tells me right there that’d YES, I would order Blue Apron on my own.
Brown Butter Gnocchi with Summer Squash, Almonds & Soft-Boiled Eggs
Yield: 2 servings Cook Time: 35 minutes Total Time: 35 minutes In this Brown Butter Gnocchi pasta dish gnocchi is paired with fantastic brown butter, sautéed yellow squash, soft-boiled egg and almonds for the perfect summer dinner! 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! RECIPE RE-PRINTED WITH PERMISSION from Blue Apron
Brown Butter Gnocchi with Soft-Boiled Eggs
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