One-Pot Gnocchi with Lemon Cream Sauce

Bowl of gnocchi in cream sauce with basil, parmesan and lemon zest

Creamy and comforting, yet bright and light all at the same time, our Gnocchi with Creamy Lemon Sauce is made in one-pot and is an all-season favourite perfect for the spring.

  • Author: Philip + Mystique
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Category: food + drink, main
  • Method: Stovetop, One Pot
  • Cuisine: North American


  • 1 tbsp olive oil
  • 2 small shallots, minced
  • 2 cloves garlic, minced
  • 3/4 cup vegetable stock
  • 1 lemon, zest and juice
  • 1 1/2 cup heavy cream
  • Sea salt and fresh ground pepper
  • 500g gnocchi (fresh, dry, or frozen)
  • 1 bunch basil
  • 1 cup freshly grated parmesan


1. Heat a large saucepan or deep skillet on medium-high heat. Pour in olive oil, and once hot, add the shallots. Sauté for about 1 minute, stirring often, then add the garlic and cook an additional 30 seconds.

2. Pour in the vegetable stock and lemon juice. Bring to a boil, then stir in the cream. Season with a pinch of salt and pepper. Once the cream just begins to simmer, stir in the gnocchi, three-quarters of the lemon zest, a good pinch of salt and pepper, and lower heat to medium. 

3. Cook the gnocchi for 7 to 10 minutes, stirring occasionally until the sauce is thickened and the gnocchi is soft to the bite. Tear about 1 cup of loosely packed basil into the gnocchi and stir in three-quarters of the parmesan.

4. Use a large shallow bowl and spoon in a portion of the gnocchi. Sprinkle remaining parmesan over top. Finely 2 to 3 leaves of basil and sprinkle over the plate with several cracks of pepper and remaining lemon zest.

Keywords: Pasta Recipes, Spring Pasta, Gnocchi Recipes, one-pot meals