If you’re craving a dish that feels like a warm hug from the Italian countryside, then the Lemon and Basil Gnocchi with Zucchini, Spinach, and Fresh Mozzarella Recipe is your new best friend in the kitchen. This vibrant, gluten-free gnocchi dish bursts with the brightness of fresh lemon and the aromatic charm of basil, perfectly balanced by tender zucchini and silky spinach. Fresh mozzarella melts into the mix, adding a creamy richness that complements every bite. It’s a simple yet show-stopping meal that effortlessly combines fresh flavors and satisfying textures—trust me, once you try this recipe, it’ll be on repeat for weeks!
Ingredients You’ll Need
Getting the perfect balance of flavors in this dish is all about using fresh, wholesome ingredients that shine on their own and come together beautifully. Each component, from the gnocchi to the fresh herbs, plays a crucial role in delivering that perfect harmony of taste, texture, and color.
- 500g gluten-free potato gnocchi: The soft, pillowy base that’s light on the palate and gluten-free for easy digestion.
- 30g salted butter: Adds a creamy richness that brings depth to sautéed veggies.
- 2 tablespoons extra virgin olive oil, plus extra for drizzling: For sautéing and finishing with a fruity, fragrant touch.
- 2 large zucchini, thinly sliced: Provides a tender bite and subtle sweetness while adding beautiful green color.
- 60g baby spinach leaves: Adds freshness and a gentle earthiness that wilts perfectly into the sauce.
- 2-3 tablespoons fresh lemon juice: Infuses a bright, tangy zing that lifts the entire dish.
- ½ cup freshly grated Parmesan cheese, plus extra for serving: Offers salty, nutty highlights throughout.
- Zest of 1 large lemon: Amplifies the citrusy notes and adds an invigorating aroma.
- ½ cup fresh basil leaves, roughly torn, plus extra for serving: Brings a sweet, fragrant herbaceousness that’s impossible to resist.
- 1 ball (200g) fresh mozzarella, torn into pieces: Melts into creamy pockets, providing a luscious contrast to the vegetables.
- Sea salt: Essential for seasoning and bringing out the natural flavors.
- Cracked black pepper: Adds mild heat and a subtle crunch.
How to Make Lemon and Basil Gnocchi with Zucchini, Spinach, and Fresh Mozzarella Recipe
Step 1: Sauté Zucchini
Begin by melting the salted butter with extra virgin olive oil in a large pan over medium heat. Add the thinly sliced zucchini, season well with sea salt and cracked black pepper, and sauté for about 3 minutes. You’re aiming for the zucchini to soften gently while still retaining a bit of bite—a little tenderness that invites you to take another mouthful. Stir occasionally so every slice cooks evenly and soaks up that buttery olive oil goodness.
Step 2: Cook Gnocchi
While your zucchini is happily sizzling, bring a pot of salted water to a boil. Add the gluten-free gnocchi and cook until they bob up to the surface, usually within 2 to 3 minutes. This float is your cue to scoop them out with a slotted spoon—ready to join the fold. Reserve half a cup of the gnocchi cooking water before draining, as this starchy liquid will help create a luscious, silky sauce later on.
Step 3: Prepare Sauce with Spinach and Lemon
Add the baby spinach and fresh lemon juice straight into the pan with your zucchini. Pour in the reserved gnocchi cooking water and stir everything together. Then, gently fold in the cooked gnocchi, tossing lightly until the spinach wilts and the sauce lovingly coats each pillowy dumpling. This step is all about marrying the flavors and creating that perfect tender, light sauce that clings beautifully without being heavy or greasy.
Step 4: Finish with Fresh Flavors
Remove the pan from heat and sprinkle in the lemon zest and freshly grated Parmesan cheese. Toss gently to combine these fresh, zingy, and savory notes throughout the dish. Finally, scatter torn fresh basil leaves and plenty of creamy, torn mozzarella on top. Cover the pan for about 2 minutes to allow the mozzarella to soften and the basil to release its incredible fragrance—this magical resting time elevates the entire experience.
Step 5: Serve and Enjoy
Divide this colorful, comforting gnocchi mixture among warm bowls. For the finishing touch, sprinkle extra Parmesan cheese, a fresh crack of black pepper, and a drizzle of olive oil over the top. Serve immediately and bask in the glow of a meal that’s as beautiful to look at as it is delicious to eat.
How to Serve Lemon and Basil Gnocchi with Zucchini, Spinach, and Fresh Mozzarella Recipe
Garnishes
To make this dish truly pop, add a few extra torn basil leaves and a scattering of Parmesan cheese right before serving. A little more cracked black pepper or a delicate drizzle of high-quality olive oil adds a layer of freshness and elegance. Fresh lemon zest on top can amplify the citrus aroma for guests who love that extra zing.
Side Dishes
This Lemon and Basil Gnocchi with Zucchini, Spinach, and Fresh Mozzarella Recipe pairs beautifully with light, crisp salads or a side of roasted cherry tomatoes. For something heartier, a crusty gluten-free bread or garlic-infused focaccia works perfectly to soak up any leftover sauce. A glass of chilled white wine like Sauvignon Blanc or Pinot Grigio will complement the bright, fresh flavors flawlessly.
Creative Ways to Present
Transform this dish into a stunning centerpiece by serving it in rustic bowls or on a large platter garnished with extra basil and lemon wedges for squeezing. For dinner parties, consider plating the gnocchi neatly with a sprinkle of microgreens or edible flowers to really wow your guests. You can even create individual portions in mini cast iron skillets for a cozy, inviting feel.
Make Ahead and Storage
Storing Leftovers
This recipe keeps wonderfully in an airtight container in the refrigerator for up to 2 days. The flavors continue to meld, but the mozzarella may firm up; simply bring it back to room temperature before reheating.
Freezing
Because of the fresh mozzarella, freezing is not ideal. The cheese’s texture changes after freezing and reheating, so it’s best to enjoy this dish fresh for maximum flavor and creaminess.
Reheating
Gently reheat leftovers in a warm pan over low heat, adding a splash of water or olive oil to refresh the sauce. Avoid the microwave if you want to keep the texture of the gnocchi tender and the mozzarella melty.
FAQs
Can I use regular gnocchi instead of gluten-free?
Absolutely! While this recipe calls for gluten-free potato gnocchi, regular gnocchi works just as well and will still taste fantastic. Just cook according to package instructions.
Is fresh mozzarella necessary, or can I use a different cheese?
Fresh mozzarella adds a lovely melty creaminess that’s hard to replace, but you can substitute with softer cheeses like burrata or even small chunks of mild feta for a different twist.
Can I make this recipe vegan?
Yes! Substitute the butter with olive oil, omit the Parmesan or use a vegan alternative, and replace fresh mozzarella with a plant-based cheese. The lemon and basil will still shine beautifully.
How do I keep the zucchini from getting mushy?
Slice the zucchini thinly and cook it just until it starts to soften but still retains some bite—about 3 minutes on medium heat is perfect for that tender-crisp texture.
What’s the best way to store leftovers for the best flavor?
Store in an airtight container in the fridge, then gently reheat in a pan with a little olive oil or water to refresh the sauce and soften any firmed-up mozzarella.
Final Thoughts
This Lemon and Basil Gnocchi with Zucchini, Spinach, and Fresh Mozzarella Recipe is one of those magical dishes that offers freshness, comfort, and a burst of summer flavors all in one bowl. It’s easy enough for weeknights but special enough to share with friends and family. I can’t wait for you to try it and experience how simple ingredients can create something truly unforgettable!
Print
Lemon and Basil Gnocchi with Zucchini, Spinach, and Fresh Mozzarella Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
A vibrant and fresh Lemon and Basil Gnocchi recipe featuring gluten-free potato gnocchi sautéed with zucchini, spinach, and a zesty lemon sauce finished with fresh basil, mozzarella, and Parmesan cheese. This quick and easy dish is perfect for a light yet satisfying meal, combining creamy textures with bright citrus notes.
Ingredients
Gnocchi and Vegetables
- 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
Flavors and Cheese
- 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 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 or until the zucchini is slightly softened, stirring occasionally to prevent sticking.
- Cook Gnocchi: While the 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, approximately 2-3 minutes. Use a slotted spoon to remove the gnocchi and set aside. Reserve ½ cup of the gnocchi cooking water before draining.
- Prepare Sauce: Add baby spinach leaves and fresh lemon juice to the pan containing the sautéed zucchini. Pour in the reserved gnocchi cooking water to create a light sauce, stirring to combine.
- Combine Gnocchi and Sauce: Add the cooked gnocchi back into the pan and toss with the sauce until the spinach wilts and the gnocchi is gently coated.
- Finish with Fresh Flavors: Remove the pan from the heat. Add lemon zest and freshly grated Parmesan cheese to the gnocchi mixture, gently tossing to combine. Scatter the torn fresh basil leaves and pieces of fresh mozzarella over the gnocchi. Cover the pan with a lid or foil and let sit for 2 minutes to allow the flavors to meld together.
- Serve: Divide the gnocchi among serving bowls. Top with extra Parmesan cheese, cracked black pepper, and a drizzle of extra virgin olive oil. Serve immediately while warm.
Notes
- Use gluten-free gnocchi for a gluten-sensitive dish.
- Reserve the cooking water as its starch content helps bind the sauce to the gnocchi.
- Fresh lemon zest and juice brighten the dish and add a vibrant citrus flavor.
- Covering the dish after adding basil and mozzarella helps meld the fresh flavors without overcooking the cheese.
- Serve immediately for best texture and flavor.
