Crisp gnocchi, warm butter, a little lemon, supper doesn’t need to try any harder than this.
Hey Lolly
Gnocchi with Lemon Tarragon Butter has the kind of ease I lean on when the day has taken more than it gave. A pan warming on the hob, butter beginning to soften around the edges, and that moment the gnocchi starts to catch, it all feels reassuringly familiar. There’s a comfort in watching it turn golden, crisp on the outside, still tender within, as if it’s quietly promising a good supper.
Sometimes a dish starts with whatever’s been sitting in the fridge hoping for its chance. Here, it was a bundle of Riverford Organic asparagus, the tips just beginning to soften but still worth saving. A lemon that had been rolled from one corner of the fruit bowl to the other. And a handful of tarragon. Tarragon can seem a little aloof, but melt it gently into butter, add a little lemon, and it finds its footing with surprising grace.
A pairing that makes sense the moment you taste it
Lemon and tarragon are a match made in heaven. The lemon brings a clear, bright edge, while the tarragon offers something subtler, a soft aniseed warmth that feels more like a suggestion than a statement.
The asparagus earns its place by being properly charred. Those blistered tips, that faint smoky note, make the butter feel lighter and the gnocchi taste richer. You need that contrast so the whole thing doesn’t drift into softness. A bit of resistance, a bit of snap. Perfect!
Ingredients that reward small choices
What you use here matters in gentle, unforced ways. Shelf-stable gnocchi holds its shape when fried; it becomes crisp without collapsing. Fresh tarragon only, dried will take you somewhere else entirely.
A good lemon, since both zest and juice end up in the pan. And butter. LOTS OF BUTTER!
A shallot, if you have one, melts in beautifully and softens the sharper edges. Not essential, but very welcome.
A few ways you can serve gnocchi with lemon tarragon butter
This is one of those suppers that takes small adjustments well. A handful of peas brings a gentle sweetness and a bit of colour. A spoonful of ricotta, or burrata if you’re feeling generous, softens everything and gives the butter something to cling to. Spinach wilts into the pan without fuss. And a splash of white wine, added before the butter, gives the whole thing a quiet lift.
A final note
There’s a certain calm in a dish like Gnocchi with Lemon Tarragon Butter. It looks considered, even though it comes together with very little thought, bright, buttery, and just indulgent enough to feel like something you always have up your sleeve.
And maybe you do!
- If this is your kind of thing, you’ll probably love my
- Preserved Lemon Pasta
- Mushroom Gnocchi Soup
- Pasta Alla Vodka with Burrata & Basil Pesto
Ingredients
For the gnocchi
- 1 tbsp olive oil
- 500 g shelf-stable potato gnocchi
For the asparagus
- 1 bunch asparagus approximately 250g, trimmed and cut into thirds
- Pinch of sea salt
For the lemon tarragon butter
- 50 g unsalted butter
- 1 small shallot finely chopped
- Zest of 1 lemon
- Juice of ½ lemon
- 1 tbsp fresh tarragon finely chopped
- Freshly cracked black pepper
To finish
- 30 g Parmesan finely grated
- 2 tbsp pangrattato or toasted breadcrumbs optional
Instructions
Crisp the gnocchi
- Bring a large pan of salted water to the boil.
- Cook the gnocchi for 1–2 minutes, or until they float to the surface.
- Drain well and allow them to steam dry for a minute or two.
- Meanwhile, heat the olive oil in a large frying pan or cast-iron skillet over a medium-high heat.
- Add the gnocchi and cook undisturbed for 2–3 minutes until deeply golden underneath.
- Turn occasionally and continue cooking for another 4–5 minutes until crisp on several sides.
- Transfer to a plate and set aside.
Char the asparagus
- Add the asparagus to the same pan with a pinch of salt.
- Cook over a high heat for 3–4 minutes, turning occasionally, until lightly charred with blistered edges but still bright green.
- Transfer to the plate with the gnocchi.
Make the lemon tarragon butter
- Reduce the heat to medium.
- Add the butter to the pan and cook until melted and lightly foaming.
- Add the shallot and cook for 1–2 minutes until softened.
- Stir through the lemon zest and a squeeze of lemon juice.
- Season generously with black pepper.
- Bring everything together
- Return the gnocchi and asparagus to the pan.
- Toss everything through the butter until glossy and evenly coated.
- Remove from the heat and stir through the chopped tarragon.
Finish and serve
- Divide between bowls and top with grated Parmesan.
- Finish with pangrattato or toasted breadcrumbs if using.
- Serve immediately with an extra squeeze of lemon if desired.
Notes
- Shelf-stable gnocchi crisps more effectively than fresh gnocchi in this recipe.
- Don’t overcrowd the pan or the gnocchi will steam rather than turn golden.
- Tarragon is best added off the heat to keep its flavour fresh and delicate.
- Pangrattato adds excellent crunch against the buttery sauce but can be left out if preferred.
- Best eaten immediately while the gnocchi still has crisp edges.
- Leftovers can be reheated in a frying pan for a few minutes, though the gnocchi will soften slightly.
