If you are on the lookout for a bright, fresh, and utterly comforting dish, this Lemon and Basil Gnocchi Recipe will quickly become your new favorite. It perfectly balances the pillowy softness of gluten-free potato gnocchi with the vibrant zing of lemon and the aromatic punch of fresh basil. Each bite offers a delightful combination of creamy mozzarella, tender zucchini, and a subtle nutty Parmesan finish, making this dish a celebration of simple ingredients that come together into something truly special and memorable.
Ingredients You’ll Need
These ingredients are simple staples, yet each one plays a crucial role in creating the perfect harmony of flavors, colors, and textures in this Lemon and Basil Gnocchi Recipe. From the creamy gnocchi base to the fresh green notes of basil and spinach, every element shines.
- 500g gluten-free potato gnocchi: The soft and fluffy foundation that carries all the flavors beautifully.
- 30g salted butter: Adds richness and helps gently cook the vegetables while boosting flavor.
- 2 tablespoons extra virgin olive oil, plus extra for drizzling: Brings a fruity depth and smoothness to the dish.
- 2 large zucchini, thinly sliced: Adds a fresh, slightly sweet crunch and lovely color contrast.
- 60g baby spinach leaves: Offers an earthy green punch and wilts nicely into the sauce.
- 2-3 tablespoons fresh lemon juice: Injects bright citrus notes that elevate every bite.
- ½ cup freshly grated Parmesan cheese, plus extra for serving: Gives a salty, savory boost with a creamy finish.
- Zest of 1 large lemon: Intensifies the lemon flavor without adding acidity.
- ½ cup fresh basil leaves, roughly torn, plus extra for serving: Provides herbal brightness and fragrance.
- 1 ball (200g) fresh mozzarella, torn into pieces: Melts into pockets of creamy indulgence throughout the dish.
- Sea salt: Essential for seasoning and bringing out natural flavors.
- Cracked black pepper: Adds a subtle spicy kick that balances the freshness.
How to Make Lemon and Basil Gnocchi Recipe
Step 1: Sauté the Zucchini
Start by melting the butter and 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. The zucchini should become slightly tender but still hold some bite, releasing a mild sweetness that forms a lovely base for your sauce.
Step 2: Cook the Gnocchi
While the zucchini is cooking, bring a large pot of salted water to a boil. Add the gluten-free potato gnocchi, cooking them until they float to the surface, which usually takes around 2 to 3 minutes. This signals they are perfectly cooked. Use a slotted spoon to transfer the gnocchi to a plate, but don’t forget to reserve half a cup of their cooking water as it will help create a luscious sauce in the next step.
Step 3: Combine Spinach and Lemon Juice
Add the baby spinach and fresh lemon juice directly to the pan with the zucchini. Pour in the reserved gnocchi cooking water and stir everything together. Then add the cooked gnocchi and toss gently until the spinach wilts and the sauce lightly coats the gnocchi, blending the lemon’s brightness with the sweetness of zucchini and the earthiness of spinach.
Step 4: Finish with Cheese, Lemon Zest, and Basil
Remove the pan from the heat and stir in the lemon zest and freshly grated Parmesan cheese. Toss gently to combine all these vibrant flavors. Next, scatter the torn basil leaves and pieces of fresh mozzarella on top of the gnocchi. Cover the pan for 2 minutes to allow the mozzarella to soften and the basil’s aroma to infuse the dish beautifully.
Step 5: Serve and Garnish
Divide the fragrant gnocchi mixture into serving bowls. For that extra touch of indulgence, top with more Parmesan cheese, a few twists of cracked black pepper, and a drizzle of extra virgin olive oil. Serve immediately to enjoy the perfect balance of textures and bright flavors this Lemon and Basil Gnocchi Recipe offers.
How to Serve Lemon and Basil Gnocchi Recipe
Garnishes
Fresh basil leaves add a lovely herbal lift, while a sprinkle of Parmesan cheese brings that familiar umami roundness. A zest of lemon or a light drizzle of olive oil just before serving keeps this dish vibrant and inviting.
Side Dishes
This gnocchi pairs wonderfully with a simple leafy green salad dressed with lemon vinaigrette, or a plate of roasted cherry tomatoes to complement the citrus and basil notes. A crusty gluten-free bread on the side can be perfect to soak up any leftover sauce.
Creative Ways to Present
For a dinner party, serve this gnocchi in individual shallow bowls topped with an extra scatter of fresh basil and edible flowers for a pop of color. Alternatively, you could plate it family-style in a rustic pan, inviting everyone to dive in together and share the joy this Lemon and Basil Gnocchi Recipe brings.
Make Ahead and Storage
Storing Leftovers
Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 2 days. Keep the garnishes separate to maintain their freshness and add just before reheating.
Freezing
While gnocchi freezes well on their own, this particular recipe with fresh basil and mozzarella is best enjoyed fresh. If you must freeze, place cooked gnocchi without cheese in a single layer on a baking sheet to freeze first, then transfer to a container. Defrost overnight before reheating and add fresh cheese at serving.
Reheating
Gently reheat leftovers in a pan over low heat, adding a splash of water or olive oil to loosen the sauce. Avoid the microwave if possible to preserve texture. Add fresh basil and mozzarella once heated through for the best experience.
FAQs
Can I use regular gnocchi instead of gluten-free?
Absolutely! This Lemon and Basil Gnocchi Recipe works well with any gnocchi variety, though gluten-free potato gnocchi helps keep it light and accessible for those with gluten sensitivities.
What can I substitute for fresh basil if I don’t have any?
If fresh basil is unavailable, fresh parsley or even a sprinkle of dried Italian herbs can add some herbal notes, but fresh basil really elevates the dish’s bright, fresh character.
Is it possible to make this dish vegan?
Yes! Substitute the butter with olive oil, use a plant-based Parmesan alternative or nutritional yeast, and replace the mozzarella with a vegan cheese or simply omit it for a lighter dish.
How tart should the lemon juice be for this recipe?
The lemon juice should provide a bright but balanced acidity—start with 2 tablespoons and taste before adding more to achieve that perfect fresh zing without overpowering the other flavors.
Can I prepare some parts of this recipe in advance?
You can slice the zucchini and tear the basil ahead of time. It’s best to cook and toss just before serving to keep the textures vibrant and the basil fresh in this Lemon and Basil Gnocchi Recipe.
Final Thoughts
This Lemon and Basil Gnocchi Recipe is such a joy to make and even more delightful to eat. It brings together simple ingredients and bright flavors in a way that feels both comforting and fresh—perfect for a weeknight dinner or a special occasion. I promise once you try it, it will become a treasured classic in your kitchen too. Give it a go and share the love!
Print
Lemon and Basil Gnocchi Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3-4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
This Lemon and Basil Gnocchi recipe is a bright, fresh, and comforting dish that features gluten-free potato gnocchi cooked to perfection with sautéed zucchini, baby spinach, and a zesty lemon-parmesan sauce. Finished with fresh basil and creamy mozzarella, it offers a delightful balance of flavors that’s perfect for a quick yet elegant meal.
Ingredients
Main Ingredients
- 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
- 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 or until the zucchini softens slightly, stirring occasionally to ensure even cooking.
- 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 2-3 minutes. Use a slotted spoon to remove the gnocchi and set them aside. Reserve half a cup of the gnocchi cooking water before draining the rest.
- Combine Spinach and Lemon: Add the baby spinach leaves and fresh lemon juice to the pan with the zucchini. Pour in the reserved gnocchi cooking water and stir to combine. Add the cooked gnocchi and gently toss until the spinach wilts and the gnocchi are lightly coated with sauce.
- Add Finishing Touches Off Heat: Remove the pan from heat. Stir in the lemon zest and freshly grated Parmesan cheese gently to combine flavors. Scatter the torn fresh basil leaves and fresh mozzarella pieces over the gnocchi. Cover the pan and let it sit for 2 minutes to allow the flavors to meld beautifully.
- Serve: Portion the lemon basil gnocchi into bowls. Top each serving with extra Parmesan cheese, a sprinkle of cracked black pepper, and a drizzle of extra virgin olive oil. Serve immediately for the best taste and texture.
Notes
- To ensure the gnocchi cooks perfectly, add it to boiling water and remove as soon as it floats to the surface.
- You can adjust lemon juice amount according to taste preferences for more or less tanginess.
- Use fresh basil for the best aromatic flavor.
- Reserve some Parmesan for topping to enhance the cheesy experience.
- This recipe is naturally gluten-free with the use of gluten-free gnocchi.
