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
Scale
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
