If you’re on the lookout for a dish that bursts with freshness and comforting warmth, this Lemon and Basil Gnocchi Recipe will quickly become your new favorite. It perfectly balances the tender, pillowy gnocchi with vibrant lemon zest, fragrant basil, and creamy mozzarella, all brought together by sautéed zucchini and baby spinach. Each bite sings with a melody of bright citrus, herbaceous notes, and indulgent creaminess, making it an effortless weeknight dinner or a charming dish to impress friends over. The blend of simple ingredients creates such a layered and satisfying flavor profile that it’s hard not to fall in love instantly.
Ingredients You’ll Need
Gathering fresh, wholesome ingredients is the first step toward making this dish a triumph. Each element plays a crucial role in bringing texture, flavor, and that irresistible color contrast that makes the Lemon and Basil Gnocchi Recipe so memorable.
- 500g gluten-free potato gnocchi: This soft and tender base soaks up the flavors beautifully while keeping the dish light.
- 30g salted butter: Adds richness and a silky coating to the sautéed vegetables and gnocchi.
- 2 tablespoons extra virgin olive oil, plus extra for drizzling: Brings fruity depth and a lovely finishing touch.
- 2 large zucchini, thinly sliced: Offers a tender crunch and subtle sweetness when sautéed.
- 60g baby spinach leaves: Adds a vibrant green color and gentle earthiness to the mix.
- 2-3 tablespoons fresh lemon juice: Injects a bright citrus punch that wakes up every ingredient.
- ½ cup freshly grated Parmesan cheese, plus extra for serving: Delivers a salty, nutty richness that binds the dish together.
- Zest of 1 large lemon: Packs an aromatic burst that enhances the lemon’s presence without overpowering.
- ½ cup fresh basil leaves, roughly torn, plus extra for serving: Brings that unmistakable fresh herb flavor and a pop of color.
- 1 ball (200g) fresh mozzarella, torn into pieces: Offers creamy, melty pockets of indulgence.
- Sea salt: Essential for seasoning the vegetables and balancing the flavors.
- Cracked black pepper: Adds a mild heat and depth to finish the dish beautifully.
How to Make Lemon and Basil Gnocchi Recipe
Step 1: Sauté the Zucchini
Begin by melting the salted butter with the olive oil in a large pan over medium heat. Adding zucchini slices to this luscious mixture lets them soften just enough while absorbing those rich flavors. Season with sea salt and cracked black pepper to build a simple yet flavorful base. Cook for about 3 minutes, stirring occasionally to ensure they are tender but still slightly crisp, which brings a delightful texture to the dish.
Step 2: Cook the Gnocchi
While the zucchini is sizzling, bring a large pot of salted water to a boil. Add the gluten-free potato gnocchi and cook them until they float to the surface, which usually takes around 2 to 3 minutes. This is the perfect cue that they’re tender and ready. Use a slotted spoon to fish them out without any excess water. Don’t forget to reserve half a cup of the cooking water—that golden liquid will become part of the magic in the next step.
Step 3: Prepare the Sauce
Into the pan with the zucchini, toss in the baby spinach leaves and pour over the fresh lemon juice. Add the reserved gnocchi cooking water—it helps to create a light, glossy sauce that clings to every gnocchi piece. Stir well before adding the cooked gnocchi back into the pan, tossing gently until the spinach wilts and everything is beautifully coated. This combination is where the dish starts to come alive with freshness and silky textures.
Step 4: Finish with Fresh Flavors
Take the pan off the heat and stir in the lemon zest along with the grated Parmesan cheese. The cheese melts slightly and brings a savory depth that balances the bright citrus notes. Scatter the torn basil leaves and fresh mozzarella pieces over the gnocchi. Then, cover the pan for about two minutes, letting the residual heat soften the mozzarella and let all those fragrant basil oils infuse the dish. It’s a simple step that elevates the whole experience.
Step 5: Serve
Finally, divide the luscious gnocchi among warm bowls. Don’t be shy with the extras—add more Parmesan, a crack of fresh black pepper, and a generous drizzle of extra virgin olive oil for that perfect glossy finish. Serve immediately so that the cheese is melty, the herbs vibrant, and the lemony notes at their peak. This is pure comfort with a bright, garden-fresh twist.
How to Serve Lemon and Basil Gnocchi Recipe
Garnishes
The Lemon and Basil Gnocchi Recipe really shines when garnished thoughtfully. Fresh basil leaves add a fragrant pop, while a sprinkle of extra Parmesan gives that irresistible salty crunch. A light drizzle of olive oil on top adds a silky finish and helps the flavors come together beautifully when served.
Side Dishes
For a full meal experience, pair this gnocchi with crisp green salads like arugula tossed with lemon vinaigrette or roasted cherry tomatoes that echo the dish’s fresh themes. Lightly grilled asparagus or a simple garlic bread also complement the smooth textures and bright flavors without overpowering them.
Creative Ways to Present
Try serving the gnocchi in rustic shallow bowls to showcase the vibrant greens and melted mozzarella. For a stunning dinner party presentation, scatter edible flowers or finely chopped fresh herbs on top for a colorful touch. Even placing individual servings in mini cast iron dishes keeps the gnocchi warm while making each portion feel special and handcrafted.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Lemon and Basil Gnocchi Recipe in an airtight container in the refrigerator for up to two days. The flavors may intensify overnight, but the delicate fresh herbs and mozzarella are best added fresh when serving again, so keep those separate if possible.
Freezing
Freezing gnocchi can be tricky because the fresh basil and cheese don’t freeze well, but you can freeze the cooked gnocchi on its own. Spread them out on a baking tray until frozen solid, then transfer to a freezer-safe bag. When baking later, reheat gently and add fresh basil and cheese after thawing for the best flavor.
Reheating
Reheat leftover Lemon and Basil Gnocchi Recipe gently in a pan over low heat, adding a splash of water or olive oil to loosen the sauce. This helps keep the gnocchi tender and avoids drying out. Fresh basil and mozzarella should be added after reheating to keep their fresh texture and vibrant color intact.
FAQs
Can I use regular gnocchi instead of gluten-free?
Absolutely! Regular gnocchi works just as well in this recipe. The key flavors come from the lemon, basil, and fresh ingredients, so feel free to use whichever gnocchi you prefer or have on hand.
Is fresh mozzarella essential for this dish?
Fresh mozzarella adds a creamy, melty texture that complements the gnocchi beautifully, but if you’re in a pinch, you could substitute with burrata or even torn pieces of mild goat cheese for a tangy twist.
Can I make this dish vegan?
To make a vegan version, swap the butter for a plant-based alternative and skip the Parmesan, or use a vegan cheese substitute. The lemon, basil, and veggies will still provide tons of flavor.
What if I don’t have fresh basil on hand?
Fresh basil really elevates this recipe with its bright, herbal notes, but if you only have dried basil, add it sparingly at the cooking stage. Alternatively, a handful of fresh parsley or arugula can add a lovely green freshness.
How do I know when the gnocchi is cooked perfectly?
Gnocchi is done when it floats to the surface of the boiling water, usually within 2 to 3 minutes. This floating indicates they are tender and cooked through—overcooked gnocchi will become mushy, so keep an eye on them!
Final Thoughts
There’s truly something magical about the way this Lemon and Basil Gnocchi Recipe comes together—bright citrus, fresh herbs, and creamy cheese all wrapped around tender gnocchi. It feels like sunshine on a plate, perfect for a cozy dinner or sharing with friends who cherish good food. Give it a try, and I promise you will adore this dish as much as I do!
Print
Lemon and Basil Gnocchi Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
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
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.
