Lemon Basil Gnocchi with Brown Butter & Crushed Hazelnuts

Light and tender ricotta gnocchi are tossed in nutty brown butter infused with lemon basil, then topped with toasted hazelnuts and fresh herbs. Elegant and aromatic, this dish highlights basil’s bright citrusy charm with minimal ingredients and maximum flavour.

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Keyword: Gnocchi, Basil, Lemon, Brown Butter

Category: Main Courses, Pasta, Vegetarian

Course: Appetizers, Hot, Main Course, Vegetarian

Cuisine: Italian

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: Servings

Calories: 683kcal

Author: MJF

Cost: £10

Equipment

1 Cutting Board and Cooks Knife
1 Mixing Bowl and Spoon
1 Large Pot
1 Slotted Spoon or Strainer
1 Saucepan

Ingredients

For the Gnocchi (fresh or store-bought):

300 g Gnocchi (if store-bought) 1½ LB
450 g Ricotta Cheese Well Drained, (2 Cups)
250 g Plain Flour (2 Cups)
15 g Fine Sea Salt (1 Tbsp)
1 Pinch Ground Nutmeg

For the Brown Butter Sauce:

50 g Unsalted Butter (2 oz / 3½ tbsp)
10 g Lemon Basil finely chopped (or Sweet Basil + zest of ½ Lemon), 2 tbsp.
½ tsp Lemon Zest
Salt and Black Pepper to taste

For Garnish:

30 g Toasted Hazelnuts roughly crushed, (1 oz / ¼ cup)
Fresh Basil Leaves to finish

Optional: Grated Aged Pecorino or Parmesan

Instructions

Make the Ricotta Gnocchi:

In a large bowl, combine the ricotta, flour, salt, and nutmeg. Mix gently until a soft dough forms—avoid overworking.
Divide the dough into 4 portions. Roll each into long logs, about ¾ inch (2 cm) thick.
Cut into ½ inch (1.25 cm) pieces. Roll into small balls and press lightly with a fork to create ridges.

Toast the Hazelnuts:

Place hazelnuts in a dry pan over medium heat. Toast for 2–3 minutes until golden and fragrant. Roughly chop or crush and set aside.

Cook the Gnocchi:

Bring a pot of salted water to a boil. Add gnocchi and cook until they float (about 5–7 minutes). Drain and set aside.

Make the Brown Butter:

In a saucepan over medium heat, melt the butter. Let it cook until it foams and turns a golden brown colour, with a nutty aroma (2–3 minutes).
Remove from the heat and stir in lemon zest and chopped basil. Season lightly.

Toss & Serve:

Add the cooked gnocchi to the basil brown butter, toss to coat evenly. Plate and top with toasted hazelnuts, basil leaves, and optional cheese.

Notes

Optional Toppings & Variations:

Crispy Pancetta & Peas – Salty-sweet twist

Charred Cherry Tomatoes & Balsamic Drizzle – Bright and juicy

Mushroom Confit & Basil Pesto Drizzle – Earthy richness

Grilled Courgette Ribbons & Lemon Crumbs – Light and summery

Crumbled Goat’s Cheese & Pickled Shallots – Tangy contrast

Nutrition

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Lemon Basil Gnocchi with Brown Butter & Crushed Hazelnuts