Lemon Basil Gnocchi with Zucchini is one of those delightfully fresh and vibrant dishes that somehow manages to capture every beautiful note of summertime in a single bite. Each forkful pops with bright lemon zest and the sweet pepperiness of fresh basil, while tender golden zucchini and pillowy gnocchi come together for a comforting, yet light dinner. Whether you’re searching for a weeknight meal to make you smile or an impressive vegetarian pasta to share, it’s hard not to fall a little in love with this zesty, colorful recipe.
Ingredients You’ll Need
It’s amazing how just a handful of simple ingredients can deliver such bold flavor and elegance. Each element in Lemon Basil Gnocchi with Zucchini brings something special — whether it’s the chew of the gnocchi, the tang of citrus, or the aromatic goodness of basil and parmesan. Here’s what you’ll need and why:
- Potato gnocchi (1 pound): These fluffy Italian dumplings soak up all the lemony, garlicky flavors and become deliciously crispy when sautéed.
- Olive oil (2 tablespoons): The base of your sauce, olive oil adds fruitiness and helps achieve a perfect golden color on both zucchini and gnocchi.
- Zucchini (2 small, sliced into half-moons): Zucchini brings a sweet, mild bite and beautiful green flecks that scream “summer.”
- Garlic (2 cloves, minced): Just two cloves infuse the dish with that signature Italian warmth and aroma.
- Lemon (zest and juice of 1): Invigorates everything, adding brightness and balancing the richness from the cheese and oil.
- Red pepper flakes (1/4 teaspoon, optional): Just enough heat to enliven the whole plate without overshadowing the other flavors.
- Fresh basil (1/4 cup chopped): Chopped basil brings unparalleled freshness and a beautiful color pop.
- Parmesan cheese (1/4 cup grated, plus more for serving): Adds salty, nutty depth — and no Italian-inspired gnocchi feels complete without it!
- Salt and black pepper (to taste): Essential for drawing out every nuanced flavor in the dish.
How to Make Lemon Basil Gnocchi with Zucchini
Step 1: Cook the Gnocchi
Bring a large pot of salted water to a boil, then drop in your potato gnocchi. Give the water a gentle stir so none of the gnocchi stick, and cook just until the little dumplings float to the top — usually two or three minutes. That’s the secret to keeping them irresistibly tender and not gummy. Drain the gnocchi and set them aside while you prep the sauté.
Step 2: Sauté the Zucchini
In a big, wide skillet, heat the olive oil over medium. Toss in the sliced zucchini and let them sizzle, stirring occasionally, until they turn a bit golden and start to caramelize at the edges. This should take about 5 to 6 minutes. The trick? Don’t crowd the pan so those zucchini get a beautiful color rather than steaming, which really amps up their sweet flavor.
Step 3: Add Garlic
Sprinkle in the minced garlic and let it sauté for just a minute. You’ll know it’s ready when your kitchen is filled with that punchy, savory aroma — but don’t let it brown, or it can get bitter. At this stage, that garlic is infusing its buttery, mellow flavor into the oil and zucchini.
Step 4: Crisp the Gnocchi
Slide in your cooked gnocchi and give the whole skillet a gentle toss. Let them sauté for 2 to 3 minutes, just until some sides start to develop a bit of golden crisp. This simple step totally transforms their texture, giving you little bites that are crispy outside, pillowy inside, and ready to soak up all the vibrant flavors to come.
Step 5: Add Lemon, Basil, and Seasonings
Now it’s time for that bright, citrusy magic. Stir in the zest and juice of the lemon, red pepper flakes if you like a kick, and the fragrant chopped basil. Give everything a gentle stir so the flavors marry and the gnocchi warms through. You’ll see the colors pop, and it’ll smell like summer in your kitchen!
Step 6: Finish with Parmesan and Serve
Right at the end, shower everything with grated Parmesan and season with salt and black pepper. Let the cheese melt slightly into the sauce, then spoon the Lemon Basil Gnocchi with Zucchini onto plates. Top with extra basil and Parmesan for even more flavor and flair.
How to Serve Lemon Basil Gnocchi with Zucchini
Garnishes
A sprinkling of extra grated Parmesan and a few torn fresh basil leaves take this dish from delicious to dinner-party stunning. You might also grate a little extra lemon zest on top to really showcase that citrus sparkle. For an elegant finishing touch, a drizzle of good olive oil adds richness and a glossy sheen to every bite.
Side Dishes
Lemon Basil Gnocchi with Zucchini shines with a simple side salad tossed in a lemony vinaigrette or alongside roasted cherry tomatoes for extra burst of color and sweetness. Warm crusty bread or a crisp garlic baguette complements the saucy goodness and makes for a meal that feels a bit European café-inspired.
Creative Ways to Present
For a fresh twist, try piling the gnocchi over a bed of arugula and letting the warmth slightly wilt the greens — the pepperiness adds a whole new dimension. Serving this dish in shallow pasta bowls or even in cast-iron skillets at the table makes for a rustic, shareable presentation. Sometimes, a little sprinkle of toasted pine nuts or a few blobs of creamy ricotta elevates the Lemon Basil Gnocchi with Zucchini into something special for guests.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Lemon Basil Gnocchi with Zucchini, let the dish cool completely before transferring it to an airtight container. It will stay fresh and flavorful in the refrigerator for up to 3 days. The flavors blend even more overnight, making leftovers especially tasty for lunch the next day.
Freezing
While zucchini can get a little soft after freezing, you can absolutely freeze this dish if needed. Place cooled gnocchi in a freezer-safe zip bag or container and store for up to 2 months. For best flavor and texture, thaw gently in the fridge overnight before reheating.
Reheating
To bring Lemon Basil Gnocchi with Zucchini back to life, pop leftovers into a skillet over medium heat with a splash of water or broth to loosen things up. Gently reheat, tossing until everything is warmed through — avoid the microwave if you can, as it can make the gnocchi a tad chewy. Finish with an extra sprinkle of cheese and fresh basil if desired.
FAQs
Can I use store-bought gnocchi for Lemon Basil Gnocchi with Zucchini?
Absolutely! Store-bought gnocchi works wonderfully and makes this recipe super approachable for weeknights. If you happen to have homemade, all the better, but packaged varieties hold up perfectly in the skillet and absorb all those lemony, herby flavors.
Is it necessary to sauté the gnocchi after boiling?
Sautéing the gnocchi adds a fantastic crispy texture that keeps the dish lively and prevents it from tasting stodgy. It’s a small step that makes a world of difference, so don’t skip it if you love a little golden bite in your gnocchi.
Can I add protein to Lemon Basil Gnocchi with Zucchini?
Definitely! White beans or grilled chicken are excellent additions if you want to boost protein. Even simple sautéed shrimp or seared tofu would feel right at home in this bright, flavorful pasta dish.
How can I make this dish dairy-free?
To make Lemon Basil Gnocchi with Zucchini dairy-free, simply swap the Parmesan for a vegan alternative or stir in a couple of spoonfuls of nutritional yeast. You’ll still get that delicious savory depth with an entirely plant-based result.
What kind of pan is best for sautéing the gnocchi and zucchini?
A large nonstick or stainless skillet is ideal for getting golden edges on both gnocchi and zucchini without sticking. Make sure not to overcrowd the pan; working in batches if needed ensures everything browns nicely.
Final Thoughts
If you’re searching for a dish that’s both easy to love and quick to prepare, I hope you’ll give Lemon Basil Gnocchi with Zucchini a spot on your dinner table soon. It’s versatile, vivid, and absolutely bursting with flavor — the kind of meal you make once and instantly know it’ll be on repeat. Enjoy every vibrant, lemony bite!
Print
Lemon Basil Gnocchi with Zucchini Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
This Lemon Basil Gnocchi with Zucchini is a flavorful and light pasta dish perfect for a quick weeknight dinner. Tender potato gnocchi sautéed with fresh zucchini, garlic, lemon, and basil, then finished with Parmesan cheese – a delightful combination of flavors!
Ingredients
Potato Gnocchi:
1 pound potato gnocchi
Vegetables:
2 tablespoons olive oil
2 small zucchini (sliced into half-moons)
2 cloves garlic (minced)
Seasonings:
Zest and juice of 1 lemon
1/4 teaspoon red pepper flakes (optional)
1/4 cup chopped fresh basil
1/4 cup grated Parmesan cheese (plus more for serving)
Salt and black pepper to taste
Instructions
- Cook the Gnocchi: Prepare gnocchi according to package instructions; drain and set aside.
- Sauté Vegetables: Heat olive oil in a skillet, sauté zucchini until tender. Add garlic and cook until fragrant.
- Combine Ingredients: Stir in cooked gnocchi, lemon zest, lemon juice, red pepper flakes, and basil. Heat through.
- Finish and Serve: Sprinkle with Parmesan, season with salt and pepper. Serve hot with extra cheese and basil.
Notes
- For added protein, stir in white beans or grilled chicken.
- To make it dairy-free, use a vegan Parmesan alternative or nutritional yeast.
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