Description
This delightful Lemon and Basil Gnocchi recipe combines tender gluten-free potato gnocchi with sautéed zucchini, fresh spinach, and a zesty lemon-infused sauce. Finished with creamy mozzarella, Parmesan, and aromatic basil, it’s a fresh, light, and satisfying meal perfect for a quick weeknight dinner or a vibrant lunch.
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
Sauce and Garnishes
- 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 the 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 softened, stirring occasionally to avoid sticking.
- Cook Gnocchi: While the zucchini cooks, 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 to 3 minutes. Remove them with a slotted spoon and set aside, reserving half a cup of the cooking water before draining.
- Prepare Sauce: To the pan with zucchini, add the baby spinach and fresh lemon juice. Pour in the reserved gnocchi cooking water and stir to combine. Add the cooked gnocchi and toss gently until the spinach wilts and the sauce lightly coats the gnocchi.
- Finish with Fresh Flavors: Remove the pan from heat. Stir in the lemon zest and grated Parmesan cheese, tossing gently to combine everything. Scatter the torn basil leaves and fresh mozzarella pieces over the gnocchi, then cover the pan and let sit for 2 minutes allowing flavors to meld beautifully.
- Serve: Divide the gnocchi among serving bowls. Top each portion with extra Parmesan cheese, a sprinkle of cracked black pepper, and a drizzle of extra virgin olive oil. Serve immediately for the freshest taste experience.
Notes
- Use gluten-free gnocchi to make this dish suitable for gluten-intolerant diners.
- Reserve some gnocchi cooking water; it helps create a silky sauce that coats the gnocchi perfectly.
- Fresh lemon juice and zest provide brightness—adjust to your taste preference.
- Covering the pan after adding mozzarella and basil helps soften the cheese slightly and lets flavors meld.
- This recipe is best enjoyed immediately as gnocchi can become gummy if reheated poorly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
