Our Lemon Brown Butter Gnocchi looks like a million bucks, but only needs six ingredients and about 35 minutes of your time. We roast frozen cauliflower gnocchi with broccoli until crispy and brown and then toss it all in a lemon-infused brown butter. Garnish with plenty of grated parmesan cheese, serve with a big salad, and call it dinner.
Preheat oven to 400 degrees.
Add broccoli to one side of a large sheet pan. Add cauliflower gnocchi to the other side. Drizzle the broccoli with 1 1/2 tablespoons olive oil. Use your hands to coat the broccoli. Drizzle the gnocchi with the remaining tablespoon of olive oil. Use hands to coat the gnocchi in the olive oil. Sprinkle the broccoli with 1/2 teaspoon salt. Toss again. Sprinkle the cauliflower gnocchi with 1/2 teaspoon salt. Toss again.
Spread out the cauliflower gnocchi and broccoli on the sheet pan. Make sure nothing is touching. If needed, use two sheet pans. If the broccoli or cauliflower is too close together, you risk everything steaming instead of roasting. Roast the broccoli and cauliflower for 12-15 minutes or until the broccoli is crisp. Remove the pan from the oven and transfer the brococli to a plate. Flip the gnocchi over and place back in the oven unitl the gnocchi is golden brown and crisp, another 5-10 minutes.
While the broccoli and cauliflower roast, make the brown butter. Add the butter to a large skillet set over a medium-high heat. Once the butter melts and starts to turn brown on the edges, start to swirl the pan. Continue to swirl the pan until the butter turns a deep brown color and smells nutty. Remove from the heat and add lemon juice. Set aside.
When the gnocchi is done roasting, add the broccoli and the cauliflower to the lemon brown butter. Add the lemon zest. Toss to combine. Transfer to two plates and garnish with grated parmesan cheese.