One-Pot Gnocchi with Lemon Cream Sauce
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.
Servings: 4 servings
Calories: 661kcal
Ingredients
- 1 tablespoon olive oil
- 2 small shallots minced
- 2 cloves garlic minced
- ¾ cup vegetable stock
- 1 lemon zest and juice
- 1 ½ cup heavy cream
- Sea salt and fresh ground pepper
- 1 lb gnocchi fresh, dry, or frozen
- 1 bunch basil
- 1 cup freshly grated parmesan
Instructions
- 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.
- 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.
- 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.
- 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.
Video
Notes
- Cooking time will need to be adjusted based on the type of gnocchi being used. Frozen or dry gnocchi will take longer to cook than fresh gnocchi.
- Vegetable stock can be substituted with chicken or beef stock.
Nutrition
Calories: 661kcal | Carbohydrates: 53g | Protein: 16g | Fat: 44g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 139mg | Sodium: 1047mg | Potassium: 181mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1713IU | Vitamin C: 17mg | Calcium: 397mg | Iron: 5mg