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
Scale
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.
