If you’re craving a dish that bursts with freshness, creaminess, and just the right touch of zest, this Lemon and Basil Gnocchi with Zucchini, Spinach, and Mozzarella Recipe is about to become your new favorite weeknight go-to. Picture pillowy gnocchi tossed in buttery olive oil, mingling with tender zucchini and vibrant spinach, all brightened up with luscious lemon juice and fragrant basil. Melted mozzarella adds a dreamy softness while Parmesan cheese delivers a sharp, salty finish. It’s a celebration of simple ingredients coming together in the most delightful way, delivering comfort and elegance in every bite.

Lemon and Basil Gnocchi with Zucchini, Spinach, and Mozzarella Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are refreshingly straightforward yet pivotal in crafting the perfect harmony of flavors, textures, and colors that make this dish stand out. Each element plays a special role in turning humble gnocchi into something memorable.

500g gluten-free potato gnocchi: The soft and pillowy foundation that soaks up all the beautiful flavors.
30g salted butter: Adds a rich, creamy element that enhances the overall silky texture.
2 tablespoons extra virgin olive oil: Delivers fruitiness and helps cook the veggies to tender perfection.
2 large zucchini, thinly sliced: Provides delicate sweetness and a subtle crunch, balancing the dish.
60g baby spinach leaves: Brings vivid green color and a gentle earthy flavor.
2-3 tablespoons fresh lemon juice: Brightens the entire dish with its refreshing tang.
½ cup freshly grated Parmesan cheese: Adds a nutty, salty punch that lifts every bite.
Zest of 1 large lemon: Intensifies the lemon aroma and adds a zing without acidity.
½ cup fresh basil leaves, roughly torn: Infuses every forkful with a sweet, peppery, and herbaceous note.
1 ball (200g) fresh mozzarella, torn into pieces: Melts softly into the gnocchi, providing luscious creaminess.
Sea salt: Essential for seasoning and enhancing natural flavors.
Cracked black pepper: Adds just enough warmth and a subtle kick.

How to Make Lemon and Basil Gnocchi with Zucchini, Spinach, and Mozzarella Recipe

Step 1: Sauté the Zucchini

Start by melting the butter with olive oil in a large pan over medium heat. This combination creates a velvety base that gently cooks the zucchini slices until they soften and develop a tender bite, about 3 minutes. Seasoning with sea salt and cracked black pepper here helps elevate their natural sweetness.

Step 2: Cook the Gnocchi

While your zucchini is cooking, bring a pot of salted water to a lively boil. Add the gnocchi and watch closely — as soon as they float to the surface, which usually takes 2-3 minutes, they’re perfectly cooked. Use a slotted spoon to scoop them out gently, setting them aside, but don’t forget to save half a cup of that starchy cooking water; it will give your sauce a beautiful silky texture.

Step 3: Wilt the Spinach and Build the Sauce

Add the baby spinach and fresh lemon juice into the pan with the zucchini, then carefully pour in the reserved gnocchi water. Stir it all together to create a light, flavorful sauce. Toss in the cooked gnocchi, allowing the spinach to wilt gently and the sauce to coat every tender pillow, melding the fresh greens and citrusy brightness perfectly.

Step 4: Finish with Cheese, Zest, and Basil

Remove the pan from the heat, and sprinkle in the lemon zest and freshly grated Parmesan cheese. Toss everything gently to combine, creating a beautifully balanced blend of creamy, tangy, and herbaceous flavors. Now, scatter the torn basil leaves and fresh mozzarella over the top. Cover the pan for two minutes to let the mozzarella melt just right and the flavors marry before serving.

Step 5: Plate and Garnish

Divide your luscious Lemon and Basil Gnocchi with Zucchini, Spinach, and Mozzarella Recipe among bowls. Finish with extra Parmesan, a fresh crack of black pepper, and a drizzle of extra virgin olive oil for that final glossy touch. Serve immediately and prepare for a flood of compliments!

How to Serve Lemon and Basil Gnocchi with Zucchini, Spinach, and Mozzarella Recipe

Garnishes

Boost your presentation and flavor by topping the gnocchi with a few fresh basil leaves or a sprinkle of freshly grated Parmesan cheese. A light drizzle of high-quality olive oil adds a beautiful sheen and rich taste that can’t be beat. A pinch of cracked black pepper right before serving brings a subtle spicy contrast that makes each bite pop.

Side Dishes

This dish shines on its own but pairing it with a crisp green salad tossed with lemon vinaigrette or some warm, crusty bread helps round out the meal. A simple arugula salad with cherry tomatoes and toasted pine nuts complements the fresh flavors wonderfully, balancing richness with brightness.

Creative Ways to Present

For a stunning dinner party, serve the Lemon and Basil Gnocchi with Zucchini, Spinach, and Mozzarella Recipe in shallow bowls to showcase the vibrant colors. Add edible flowers or microgreens on top for a delicate, elegant touch. You can even serve it in mini cocottes for charming individual portions that wow your guests.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors will continue to develop, though the mozzarella may firm up slightly. Before storing, allow the dish to cool to room temperature to maintain its quality.

Freezing

This Lemon and Basil Gnocchi with Zucchini, Spinach, and Mozzarella Recipe is best enjoyed fresh and doesn’t freeze well because fresh mozzarella can become rubbery and watery after thawing. If you plan to freeze, consider omitting the mozzarella and adding it fresh when reheating.

Reheating

Gently reheat your leftovers in a skillet over medium-low heat with a splash of olive oil or reserved cooking water to keep the sauce silky and prevent sticking. Avoid using the microwave if possible, as it can toughen the gnocchi and alter the texture of the delicate veggies and cheese.

FAQs

Can I use regular gnocchi instead of gluten-free?

Absolutely! Regular potato gnocchi will work perfectly in this recipe if you’re not avoiding gluten. Cooking times remain the same, just make sure to check for doneness when they float to the surface.

Is fresh mozzarella necessary, or can I use shredded mozzarella?

Fresh mozzarella melts beautifully and adds a wonderful creaminess that shredded mozzarella can’t quite match. However, if you need a convenient substitute, shredded mozzarella will still add gooey texture—just use it sparingly to avoid overpowering the dish.

Can I prepare this dish vegan?

To make a vegan version, replace the butter with olive oil, omit the Parmesan (or use a vegan cheese alternative), and swap the fresh mozzarella for a plant-based cheese that melts well. Using nutritional yeast can add some cheesy flavor too.

How can I amplify the lemon flavor even more?

If you love that citrus burst, add a little more lemon zest or a light squeeze of lemon juice just before serving. Fresh lemon slices on the side can also allow guests to add extra zing to their taste.

Does the spinach need to be baby spinach?

Baby spinach is preferred because it wilts quickly and has a delicate texture that complements the gnocchi nicely. If you only have mature spinach, just chop it finely and cook it a bit longer until tender.

Final Thoughts

This Lemon and Basil Gnocchi with Zucchini, Spinach, and Mozzarella Recipe is one of those delightful dishes that feels special but comes together effortlessly. It’s fresh, flavorful, and packed with textures that keep every bite interesting. Whether you’re cooking for yourself, family, or impressing friends, this recipe is sure to become a fast favorite. Grab your ingredients, let the aroma fill your kitchen, and dive into this creamy, zesty celebration of flavors—you won’t regret it!