Description
This Creamy Lemon Gnocchi recipe features tender potato gnocchi cooked in a luscious sauce made from garlic, shallots, chicken stock, heavy cream, and fresh lemon juice, finished with parmesan cheese and bright lemon zest. Garnished with fresh basil and crushed red pepper, this dish offers a perfect balance of creamy, tangy, and savory flavors, perfect for a comforting yet elegant meal.
Ingredients
Sauce Base
- 1 tablespoon olive oil
- 1 shallot, diced
- 4 garlic cloves, minced
- Kosher salt and pepper, to taste
- ¾ cup chicken stock
- 1 cup heavy cream
- 2 tablespoons fresh lemon juice
Main Ingredients
- 1 pound uncooked potato gnocchi
- 1 tablespoon fresh lemon zest
- ⅔ cup freshly grated parmesan cheese, plus more for topping
Garnishes
- Fresh basil, for topping
- Crushed red pepper flakes, for topping
Instructions
- Sauté aromatics: Heat olive oil in a large skillet or saucepan over medium-low heat. Add diced shallots, minced garlic, and a pinch of kosher salt and pepper. Cook for about 5 minutes until the shallots and garlic are softened and fragrant.
- Add liquids and gnocchi: Pour in the chicken stock, heavy cream, and fresh lemon juice. Stir to combine, then add the uncooked potato gnocchi to the pan.
- Simmer gnocchi: Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook the gnocchi, stirring frequently, until they are tender and the sauce thickens to a creamy consistency, approximately 5 to 6 minutes.
- Finish sauce: Stir in the fresh lemon zest and freshly grated parmesan cheese. Taste the sauce and adjust seasoning with additional salt and pepper as needed.
- Serve: Plate the creamy lemon gnocchi and garnish with fresh basil leaves, a sprinkle of crushed red pepper flakes for a touch of heat, and extra parmesan cheese on top for added richness.
Notes
- Use fresh lemon juice and zest for the best bright and tangy flavor.
- If you prefer a vegetarian version, substitute the chicken stock with vegetable stock.
- Gnocchi can be store-bought or homemade; cooking time may vary slightly.
- To reduce calories, consider using half-and-half instead of heavy cream, though the sauce will be less rich.
- Fresh basil adds a wonderful herbal note; if unavailable, fresh parsley can be used as a substitute.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing and simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 70 mg
