Description
A fresh and vibrant Lemon and Basil Gnocchi recipe featuring gluten-free potato gnocchi sautéed with zucchini, spinach, and a bright lemon-Parmesan sauce, topped with fresh mozzarella and basil leaves. This easy stovetop dish is perfect for a light yet satisfying 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
- Prepare the Vegetables: Melt the butter with olive oil in a large pan over medium heat. Add the zucchini slices, season with salt and pepper, and cook for about 3 minutes until they are slightly softened. Stir occasionally to cook evenly.
- Cook the Gnocchi: While the zucchini is cooking, bring a pot of salted water to a boil. Add the gluten-free potato gnocchi and cook until they float to the surface, which takes approximately 2-3 minutes. Remove them using a slotted spoon and set aside, remembering to reserve ½ cup of the cooking water before draining.
- Create the Sauce: Add the baby spinach 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 back into the pan and toss everything together until the spinach wilts and the sauce lightly coats the gnocchi.
- Finish the Dish: Remove the pan from the heat. Stir in the lemon zest and freshly grated Parmesan cheese gently to blend the flavors. Scatter the torn basil leaves and mozzarella pieces over the gnocchi. Cover the pan with a lid and let it sit for 2 minutes to allow the flavors to meld and the cheese to soften.
- Serve: Divide the gnocchi mixture among serving bowls. Top each bowl with extra Parmesan cheese, a sprinkle of cracked black pepper, and a drizzle of olive oil. Serve immediately to enjoy the fresh flavors at their best.
Notes
- Use gluten-free gnocchi to keep the dish suitable for gluten-sensitive diets.
- Reserve some cooking water from the gnocchi; it helps create a silky sauce that clings to the gnocchi.
- Adjust lemon juice and zest according to your preference for brightness.
- Fresh mozzarella can be substituted with burrata for a creamier texture.
- Serve immediately as the gnocchi is best enjoyed fresh and warm.
