Description
A creamy and zesty one-pot gnocchi dish featuring a luscious lemon cream sauce, fresh basil, and parmesan. Perfect for a quick, comforting meal ready in just 20 minutes, this recipe blends simple ingredients to create a rich, flavorful dinner with minimal cleanup.
Ingredients
Base
- 1 tbsp olive oil
- 2 small shallots, minced
- 2 cloves garlic, minced
Sauce
- ¾ cup vegetable stock
- 1 lemon (zest and juice)
- 1 ½ cup heavy cream
- Sea salt and fresh ground pepper, to taste
Main
- 1 lb gnocchi (fresh, dry, or frozen)
- 1 bunch basil
- 1 cup freshly grated parmesan cheese
Instructions
- Sauté shallots and garlic: Heat a large saucepan or deep skillet over medium-high heat. Add the olive oil and let it warm up. Add the minced shallots and sauté for about 1 minute, stirring frequently to prevent burning. Next, add the minced garlic and cook for an additional 30 seconds until fragrant.
- Prepare the sauce: Pour in the vegetable stock and the lemon juice, then bring the mixture to a boil. Stir in the heavy cream carefully and season with a pinch of sea salt and freshly ground black pepper. Allow the cream to just begin simmering before moving to the next step.
- Cook the gnocchi: Stir in the gnocchi along with three-quarters of the lemon zest, and add a generous pinch of salt and pepper. Reduce the heat to medium. Cook the gnocchi stirring occasionally for 7 to 10 minutes until the sauce thickens and the gnocchi becomes tender but still slightly firm to the bite.
- Add basil and parmesan: Tear about 1 cup of loosely packed basil leaves into the pot and stir together with three-quarters of the freshly grated parmesan cheese. Mix well to combine flavors and melt the cheese lightly into the sauce.
- Serve the dish: Spoon the creamy gnocchi into large shallow bowls. Sprinkle the remaining parmesan cheese on top. Garnish with 2 to 3 finely torn basil leaves, several cracks of fresh black pepper, and the remaining lemon zest for a bright, fresh finish.
Notes
- Use fresh gnocchi for the best texture, although dry or frozen work well in a pinch.
- Adjust the lemon zest and juice to your taste preference for more or less tanginess.
- If the sauce thickens too much, add a splash of vegetable stock or water to loosen it.
- For a richer flavor, try using mascarpone cheese in place of some of the heavy cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently on the stovetop with a splash of cream or milk.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
