Description
A light and flavorful Lemon and Basil Gnocchi dish featuring gluten-free potato gnocchi sautéed with zucchini and baby spinach, finished with fresh lemon juice, Parmesan, basil leaves, and creamy mozzarella. This quick and easy meal comes together in just 30 minutes and highlights fresh summer produce with vibrant, zesty notes.
Ingredients
Scale
Gnocchi & Vegetables
- 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
Flavors & Toppings
- 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
- Sauté Zucchini: Melt the salted butter with extra virgin olive oil in a large pan over medium heat. Add the thinly sliced zucchini, season with sea salt and cracked black pepper, and cook for about 3 minutes until slightly softened, stirring occasionally to prevent sticking.
- Cook Gnocchi: While the zucchini is cooking, bring a large pot of salted water to a boil. Add the gluten-free potato gnocchi and cook until they float to the surface, about 2 to 3 minutes. Use a slotted spoon to remove the gnocchi and set aside, reserving half a cup of the cooking water before draining.
- Prepare Sauce: To the pan with zucchini, add the baby spinach leaves and fresh lemon juice. Pour in the reserved gnocchi cooking water and stir to combine. Add the cooked gnocchi back into the pan and toss gently until the spinach wilts and the gnocchi is lightly coated in the sauce.
- Finish with Fresh Flavors: Remove the pan from the heat. Add the lemon zest and freshly grated Parmesan cheese, tossing gently to combine everything evenly. Scatter the torn fresh basil leaves and pieces of fresh mozzarella over the gnocchi. Cover the pan and let it sit for 2 minutes to allow the flavors to meld.
- Serve: Divide the lemon and basil gnocchi among serving bowls. Top each portion with extra Parmesan cheese, a sprinkle of cracked black pepper, and a drizzle of extra virgin olive oil. Serve immediately while warm.
Notes
- Use gluten-free gnocchi to keep the dish gluten-free.
- Reserve some cooking water from the gnocchi to help create a light sauce.
- Do not overcook zucchini; it should be just tender to retain slight bite.
- Fresh lemon zest and juice brighten the dish with zesty flavor.
- Covering the pan briefly with basil and mozzarella helps the cheese soften without melting completely.
- For extra flavor, freshly cracked black pepper is recommended at the end.
- Serve immediately to enjoy the mozzarella’s creamy texture.
