Lemon and Basil Gnocchi with Zucchini and Fresh Mozzarella Recipe
If you’re looking for a dish that brightens your table and lifts your spirits, this Lemon and Basil Gnocchi with Zucchini and Fresh Mozzarella Recipe is an absolute winner. It combines the pillowy softness of gluten-free gnocchi with the fresh, tangy zing of lemon, the herbaceous sweetness of basil, and the creamy delight of fresh mozzarella. With tender zucchini adding a subtle crunch and baby spinach for a pop of verdant color, it’s a perfect harmony of flavors and textures that feels both luxurious and comforting all at once.
Ingredients You’ll Need
These ingredients may seem simple, but each plays a crucial role in creating the vibrant taste, delightful texture, and lovely presentation of this dish. The combination of fresh and pantry staples ensures the recipe stays approachable without sacrificing any flavor.
- 500g gluten-free potato gnocchi: Soft, pillowy bites that soak up all the delicious flavors perfectly.
- 30g salted butter: Adds richness and helps caramelize the zucchini for a wonderful depth of flavor.
- 2 tablespoons extra virgin olive oil, plus extra for drizzling: Provides a fruity, peppery base that enhances every ingredient.
- 2 large zucchini, thinly sliced: Adds a fresh, slightly crunchy texture and subtle sweetness.
- 60g baby spinach leaves: Delicate greens that wilt into the sauce, adding earthiness and vivid color.
- 2–3 tablespoons fresh lemon juice: The star of brightness that ties all the flavors together with its zesty punch.
- ½ cup freshly grated Parmesan cheese, plus extra for serving: Offers a salty, nutty note and helps thicken the sauce.
- Zest of 1 large lemon: Intensifies lemon flavor with aromatic oils for a refreshing lift.
- ½ cup fresh basil leaves, roughly torn, plus extra for serving: Bursts of herbal fragrance and flavor that make this dish truly special.
- 1 ball (200g) fresh mozzarella, torn into pieces: Gooey, creamy bites that melt slightly when mixed in for indulgence.
- Sea salt: Essential for seasoning and balancing all the vibrant components.
- Cracked black pepper: Adds a gentle heat and depth to the finishing touches.
How to Make Lemon and Basil Gnocchi with Zucchini and Fresh Mozzarella Recipe
Step 1: Sauté the Zucchini
Start by melting the salted butter with two tablespoons of extra virgin olive oil in a large pan over medium heat. Once the butter is melted and the oil fragrant, add the thinly sliced zucchini. Season lightly with sea salt and freshly cracked black pepper. Cook the zucchini for about 3 minutes, stirring gently from time to time until the slices soften slightly but still hold a touch of crunch. This step is crucial as it builds a tender yet textured base that pairs perfectly with the softer gnocchi.
Step 2: Cook the Gnocchi
While your zucchini is cooking, bring a large pot of salted water to a boil. Add the gluten-free potato gnocchi and cook until they float to the surface, about 2 to 3 minutes. This floating moment means they’re perfectly cooked—light, fluffy, and tender. Use a slotted spoon to transfer them from the water to your pan with zucchini, but before draining, scoop out and reserve half a cup of the cooking water. This starchy water will later help create a luscious sauce that binds everything together beautifully.
Step 3: Prepare the Sauce
With the gnocchi out of the boiling water, add the fresh baby spinach leaves and 2 to 3 tablespoons of freshly squeezed lemon juice directly into the pan with zucchini. Pour in the reserved gnocchi cooking water and stir gently. Toss in the cooked gnocchi and keep tossing just until the spinach wilts and the sauce lightly coats every tender bite. This step infuses the dish with brightness and vitality, with the lemon juice balancing the buttery richness.
Step 4: Finish with Fresh Flavors
Remove the pan from the heat and sprinkle the lemon zest and freshly grated Parmesan cheese over the gnocchi mixture. Toss everything gently to combine, allowing the cheese to melt slightly and the zest to release its fragrant oils. Scatter the torn fresh basil leaves and pieces of fresh mozzarella over the top. Cover the pan for a couple of minutes—this invites the mozzarella to soften just enough to melt into creamy pockets of bliss and lets basil release its fresh aroma.
Step 5: Serve Immediately
Divide the gorgeous gnocchi mixture into serving bowls. For an extra touch of indulgence, top with additional Parmesan cheese, a fresh crack of black pepper, and a light drizzle of extra virgin olive oil. Serve this vibrant dish immediately while the cheese is still wonderfully gooey and every bite bursts with fresh lemon, aromatic basil, and succulent zucchini.
How to Serve Lemon and Basil Gnocchi with Zucchini and Fresh Mozzarella Recipe
Garnishes
To take your Lemon and Basil Gnocchi with Zucchini and Fresh Mozzarella Recipe to the next level, consider sprinkling on a little extra torn basil or fresh microgreens for a gorgeous, fresh bite. A few flakes of chili or a pinch of smoked paprika can add a subtle kick if you want to play with flavors. The key is to keep garnishes light and fresh to complement the brightness of lemon and the creamy texture of mozzarella.
Side Dishes
This recipe is satisfying on its own, but if you want to round out the meal, fresh, crusty gluten-free bread or a simple arugula salad with a lemon vinaigrette are perfect companions. A glass of crisp white wine, like a Sauvignon Blanc or a light Pinot Grigio, will also highlight the fresh herbal and citrus notes in the dish beautifully.
Creative Ways to Present
For dinner parties or special occasions, serve the gnocchi in elegant shallow bowls and drizzle with high-quality aged balsamic vinegar or a basil-infused olive oil. Layer torn mozzarella on top just before serving and garnish with edible flowers to create a stunning and unforgettable presentation. This Lemon and Basil Gnocchi with Zucchini and Fresh Mozzarella Recipe is as much a feast for the eyes as it is for the palate!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers of this lemony delight, store them in an airtight container in the refrigerator for up to 2 days. Because of the fresh mozzarella, it’s best enjoyed soon after cooking to keep its creamy texture fresh and appealing.
Freezing
This Lemon and Basil Gnocchi with Zucchini and Fresh Mozzarella Recipe is best enjoyed fresh, so freezing isn’t ideal for the mozzarella and zucchini’s texture. However, you can freeze cooked gnocchi alone (before mixing with sauce) in a single layer on a tray and then transfer to a freezer bag for up to one month. Just cook fresh zucchini and add mozzarella after reheating.
Reheating
When reheating leftovers, warm gently in a pan over low-medium heat with a splash of water or olive oil to keep the gnocchi moist. Avoid microwaving if possible, as it can make the mozzarella rubbery and the zucchini less pleasant. Refinish with fresh basil and a touch of lemon juice after reheating to revive all the bright flavors.
FAQs
Can I use regular gnocchi instead of gluten-free?
Absolutely! Regular potato gnocchi works just as well in this recipe, so feel free to use whichever version suits your dietary needs and preferences without compromising the flavors.
What’s the best way to slice zucchini for this recipe?
Thinly slicing zucchini allows it to soften quickly without becoming mushy, preserving a pleasant tender-crisp texture that complements the softness of the gnocchi beautifully.
Can I substitute fresh mozzarella with another cheese?
Fresh mozzarella’s creamy melt is unique here, but if needed, bocconcini or even burrata would work wonderfully. Avoid harder cheeses as they won’t provide the same creaminess.
How important is the lemon zest in this recipe?
Lemon zest is key for delivering intense citrus aroma and flavor without extra acidity. It brightens the entire dish and complements the lemon juice perfectly—definitely don’t skip it!
Is it possible to make this dish vegan?
To make this dish vegan, use plant-based butter and skip the Parmesan or replace it with nutritional yeast. Swap mozzarella for a vegan cheese alternative or omit it for a lighter version. The lemon and basil will keep the dish vibrant regardless.
Final Thoughts
This Lemon and Basil Gnocchi with Zucchini and Fresh Mozzarella Recipe is one of those dishes that feels like a warm hug on your plate—simple ingredients energized by bright lemon and fragrant basil create a meal that’s fresh, cozy, and effortlessly gourmet. I can’t wait for you to try it and make it a new favorite for your weeknight dinners or when you want to impress without stress.
Print
Lemon and Basil Gnocchi with Zucchini and Fresh Mozzarella Recipe
- Total Time: 30 minutes
- Yield: 3 servings 1x
- Diet: Gluten Free
Description
A light and flavorful Lemon and Basil Gnocchi recipe featuring gluten-free potato gnocchi sautéed with zucchini, fresh spinach, and a bright lemon sauce. Finished with fresh basil, mozzarella, and Parmesan cheese for a perfect, quick meal that balances creamy, tangy, and herby notes.
Ingredients
Main Ingredients
- 500g gluten-free potato gnocchi
- 30g salted butter
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- 2 large zucchini, thinly sliced
- 60g baby spinach leaves
- 2–3 tablespoons fresh lemon juice
- ½ cup freshly grated Parmesan cheese, plus extra for serving
- Zest of 1 large lemon
- ½ cup fresh basil leaves, roughly torn, plus extra for serving
- 1 ball (200g) fresh mozzarella, torn into pieces
- Sea salt
- Cracked black pepper
Instructions
- Sauté Zucchini: Melt the butter with extra virgin olive oil in a large pan over medium heat. Add the thinly sliced zucchini, season with sea salt and cracked black pepper, and cook for about 3 minutes until the zucchini slightly softens, stirring occasionally to prevent sticking and ensure even cooking.
- Cook Gnocchi: While the zucchini sautés, bring a pot of salted water to a boil. Add the gluten-free potato gnocchi and cook for 2-3 minutes or until they float to the surface, indicating they’re cooked through. Use a slotted spoon to remove the gnocchi and set aside, reserving half a cup of the cooking water before draining all.
- Prepare Sauce: To the pan with sautéed zucchini, add the baby spinach leaves and freshly squeezed lemon juice, stirring gently. Pour in the reserved gnocchi cooking water and continue to stir, then add the cooked gnocchi to the pan. Toss everything together until the spinach wilts and the sauce lightly coats the gnocchi.
- Finish with Fresh Flavors: Remove the pan from heat. Stir in lemon zest and freshly grated Parmesan cheese gently to combine all flavors. Scatter the roughly torn basil leaves and torn fresh mozzarella over the gnocchi, then cover the pan for about 2 minutes to allow the cheese to soften and flavors to meld.
- Serve: Divide the lemon and basil gnocchi evenly among serving bowls. Top with extra Parmesan cheese, cracked black pepper, and a drizzle of olive oil for added richness. Serve immediately to enjoy the fresh, creamy, and vibrant dish at its best.
Notes
- Using gluten-free gnocchi keeps this dish suitable for gluten-sensitive diners.
- Reserve some gnocchi cooking water as it helps create a silky sauce that clings well to the gnocchi.
- Covering the pan to let mozzarella soften slightly enhances the creamy texture without fully melting it.
- Adjust lemon juice to taste for preferred tanginess.
- Serve immediately as the fresh basil and mozzarella are best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
