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
Scale
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.
