This recipe is so ridiculously easy and delicious. It’s a staple in our household. We usually eat it at least twice a month! I had never actually eaten gnocchi before, let alone squash with almonds and eggs. I wasn’t so sure it would even taste good! But, I fell in love at the first bite. This recipe is just fantastic!
We got the recipe in a box from Blue Apron. If you’re not familiar with Blue Apron, it’s a meal delivery service where you choose which recipes you want that week, and they send you all the ingredients in pre-portioned packages, and recipe cards with GREAT step-by-step instructions. Not only is an affordable way to eat healthy meals, Blue Apron helps you learn to cook and explore foods you might not try otherwise! And, since everything is pre-portioned, there is no food waste. That’s a huge deal for me! Plus, if you ever want to pause (or even stop) service, you can! There are no commitments.
If you’ve never tried Blue Apron, I can’t recommend it enough. This post is sponsored by Blue Apron – I partnered with them because I love them so much! If you sign up through my links, I’ll earn a commission to help keep the blog up and running. Don’t worry – it doesn’t cost you anything more! 🙂
Click here to sign up for Blue Apron and start exploring healthy, easy, and exciting new dishes!
Brown Butter Gnocchi with Summer Squash, Almonds, and Soft-Boiled Eggs
We’ve already talked about how wonderful both eggs and almonds are, so it’s only right that we bring them together in this fantastic meal! The flavors of every element of this recipe work together so well to bring a creamy, nutty wonderland to your tastebuds. All of these ingredients are easy to find and super cheap, so you won’t be dishing out a ton of money for a dish worth a million!
- Medium pot with lid
- Large pan
- Wooden spoon (or something similar that won’t scratch your pan)
- Cutting Board
- Chef’s knife
The first thing you’ll need to cook are your eggs, since they’ll take the longest. Heat a pot of water until boiling, then add your eggs and cover the pot. Cook for about six minutes for a soft-boiled egg (if you prefer hard-boiled eggs, that’s fine! Leave them in a few minutes longer). Cool the eggs in a bowl of ice or cold running water to stop the cooking process.
While the eggs are doing their thing, prep your ingredients! If you have whole almonds, you’ll need to smash ’em up into smaller pieces. Dice or slice the yellow squash. I prefer to cut them into half-circle slices, but as long as they’re not too thick, you can cut it pretty much however you want. Cut the lemon into quarters and get out as many of those seeds as you can. This way when you squeeze the lemon juice over your pan, you won’t lose any lemon seeds and have to dig around to find them! If you’ve got fresh parsley, roughly chop the leaves and stems. I use dried parsley because I know I won’t use a whole bunch of parsley if I buy it.
Brown the butter over medium-high heat in a pan. You’ll have to watch it kind of closely, because you don’t want the butter to burn. You’ll see it turn brown and get a whiff of the nice nutty scent it gives off.
Once browned, add the squash to the butter in the pan. A few minutes will do it, and you’ll see the squash start to brown as well. Once soft (you can test it with a fork), add the almonds to the pan. Squeeze the juice out of two lemon wedges and directly into the pan.
Once the eggs are cooling and your pot is free again, you’ll need to get water back up to a boil. Add the gnocchi and boil it for only 2-3 minutes – gnocchi cooks fast! They’ll float to the top of the pot when they’re finished. Drain the water and add the gnocchi to the pan.
Add the creme fraiche to the pan. Season with salt and pepper, and stir to combine all of the ingredients over heat.
Divide the dish between two bowls. Top with parmesan cheese and parsley. Serve with the hard-boiled eggs, and DIG IN! (You can add more lemon if you feel it needs it, or save the remaining half lemon for something else!)
Seriously, from start to finish I can get this meal done in 15 minutes. It’s so easy and so tasty!
As with all recipes, you can alter this one to better suit your tastes or just keep it exciting. Here are a few things Shane and I do change this recipe up!
- To save calories, use half the gnocchi and add a second veggie!
- Or, use half the squash and add a second veggie!
- OR, just add a second veggie!! We have used broccoli, bok choy, zucchini, and mushrooms. Be creative!
- Instead of almonds, try using walnuts or pecans.
- To save calories and a little money, skip the creme fraiche. You’ll honestly barely know the difference. It’ll be a little less sweet, but a touch of brown sugar would fix that!
- For gluten-free, make your own gnocchi at home with almond flour (or, obviously, any other GF flour).
That’s it! A quick and super easy staple recipe, great for lunch or dinner.
Try it, and let me know in the comments if you liked it, what you changed (if anything), and how amazingly quick it was done! 😀
Oh, and don’t forget – you can find recipes like this and sooooo much more over at Blue Apron! Skip meals or cancel at any time – no commitment! 😀
Psssst! If you like this recipe, pin it on Pinterest using the icon below!