Lemon and Basil Gnocchi Recipe

This Lemon and Basil Gnocchi is a vibrant and flavorful dish that’s perfect for a light and satisfying meal. Tender gnocchi, fresh zucchini, and baby spinach are tossed in a zesty lemon sauce and finished with Parmesan cheese, fresh basil, and mozzarella for a burst of flavor and a creamy texture.

Ingredients

Here’s what you’ll need to create this delicious Lemon and Basil Gnocchi:

• Gluten-free potato gnocchi: Or regular gnocchi, for a tender and chewy base.
• Salted butter: Adds richness and flavor to the sauce.
• Extra-virgin olive oil: For cooking the vegetables and drizzling over the finished dish.
• Zucchini: Thinly sliced, adds a mild sweetness and tender texture.
• Baby spinach leaves: Adds nutrients and a vibrant green color.
• Fresh lemon juice: Adds brightness and a tangy flavor.
• Parmesan cheese: Freshly grated, adds a salty and nutty flavor.
• Lemon zest: Adds an intense lemon aroma and flavor.
• Fresh basil leaves: Roughly torn, adds a fresh herb flavor.
• Fresh mozzarella: Torn into pieces, adds a creamy and melty texture.
• Sea salt and cracked black pepper: To taste.

How to Make Lemon and Basil Gnocchi

Step 1: Sauté the Zucchini

In a large pan, melt the butter with the olive oil over medium heat. Add the thinly sliced zucchini, season with salt and pepper, and cook for about 3 minutes, or until slightly softened. Stir occasionally to ensure even cooking.

Step 2: Cook the Gnocchi

While the zucchini is cooking, bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions, or until they float to the surface (about 2-3 minutes). Remove the gnocchi from the water and set aside. Reserve ½ cup of the cooking water before draining.

Step 3: Prepare the Sauce

Add the baby spinach and lemon juice to the pan with the zucchini. Pour in the reserved gnocchi cooking water and stir to combine. Add the cooked gnocchi to the pan and toss everything together until the spinach wilts and the sauce lightly coats the gnocchi.

Step 4: Finish and Serve

Remove the pan from the heat and stir in the lemon zest and Parmesan cheese. Gently toss to combine, then scatter the basil leaves and torn mozzarella over the gnocchi. Cover the pan for 2 minutes to allow the flavors to meld. Divide the gnocchi mixture among bowls, topping each with extra cracked black pepper, a drizzle of olive oil, and additional fresh basil, if desired. Serve immediately.

How to Serve Lemon and Basil Gnocchi

• Main Course: This Lemon and Basil Gnocchi is a light and satisfying meal on its own.
• Side Dish: You can also serve it as a side dish with grilled chicken or fish.
• Lunch or Brunch: Enjoy it for lunch or brunch with a side of crusty bread and a fresh salad.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, this dish is best enjoyed fresh.

Reheating:

Reheat gently on the stovetop over low heat until warmed through.

FAQs

Can I use a different type of gnocchi?

Yes, you can use regular potato gnocchi or even try a different flavor, such as spinach or ricotta gnocchi.

Can I use different vegetables?

Absolutely! Feel free to add other vegetables, such as sliced mushrooms, diced bell peppers, or asparagus.

Can I make this dish vegan?

Yes, you can use vegan butter and cheese substitutes.

How can I make this dish spicier?

Add a pinch of red pepper flakes to the sauce.

There you have it! A delicious and easy-to-make recipe for Lemon and Basil Gnocchi that’s perfect for any occasion. Enjoy!

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