Gnocchi is a beloved Italian comfort food known for its pillowy texture and versatility. When paired with a bright lemon sauce it transforms into a light yet satisfying dish perfect for any season. This Gnocchi Lemon Recipe balances creamy richness with zesty freshness creating a delightful meal that’s quick to prepare.
We love how the citrusy lemon flavor elevates the soft gnocchi making every bite vibrant and refreshing. It’s a simple recipe that doesn’t skimp on flavor and works wonderfully as a weeknight dinner or a special occasion treat. Whether you’re a gnocchi enthusiast or trying it for the first time this lemon-infused version is sure to become a favorite in your kitchen.
Ingredients
To create our vibrant Gnocchi Lemon Recipe, we start with the essentials for the pillowy gnocchi, then move to the zesty lemon sauce, and finally, the garnishes that elevate the dish’s flavor and presentation.
For the Gnocchi
- 2 pounds russet potatoes (about 4 medium-sized)
- 1 ½ to 2 cups all-purpose flour, plus extra for dusting
- 1 large egg, lightly beaten
- 1 teaspoon salt
For the Lemon Sauce
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon lemon zest (from about 1 lemon)
- 3 tablespoons fresh lemon juice (about 1 lemon)
- ½ cup heavy cream
- Salt and freshly ground black pepper to taste
Garnishes and Extras
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
- Extra lemon zest for garnish
- Cracked black pepper for finishing touch
| Ingredient Category | Key Ingredients | Quantity |
|---|---|---|
| Gnocchi | Russet potatoes | 2 pounds |
| All-purpose flour | 1 ½ to 2 cups | |
| Egg | 1 large | |
| Salt | 1 teaspoon | |
| Lemon Sauce | Unsalted butter | 4 tablespoons |
| Garlic cloves | 2, minced | |
| Lemon zest | 1 teaspoon | |
| Fresh lemon juice | 3 tablespoons | |
| Heavy cream | ½ cup | |
| Salt and black pepper | To taste | |
| Garnishes and Extras | Parmesan cheese | ¼ cup |
| Fresh parsley | 2 tablespoons | |
| Extra lemon zest | For garnish | |
| Cracked black pepper | For finishing touch |
Equipment Needed
To prepare our Gnocchi Lemon Recipe flawlessly, having the right equipment on hand makes all the difference. Each tool plays a crucial role in achieving the soft texture of gnocchi and the vibrant zest of the lemon sauce.
Essential Equipment List
- Large Pot: For boiling the gnocchi until they float to the surface.
- Mixing Bowl: To combine the potato, flour, and egg dough evenly.
- Potato Masher or Ricer: To create the perfect smooth potato base, essential for pillowy gnocchi.
- Wooden Spoon or Spatula: For stirring the lemon sauce gently to prevent curdling.
- Small Saucepan: To prepare the lemon butter cream sauce separately.
- Fine Grater or Microplane: For zesting lemons finely, adding bright, fresh flavor.
- Colander: To drain the cooked gnocchi quickly and thoroughly.
- Knife and Cutting Board: For chopping parsley and slicing garlic precisely.
- Slotted Spoon: Ideal for scooping gnocchi out of boiling water without excess water.
- Measuring Cups and Spoons: To ensure accuracy with ingredients.
Equipment Overview Table
| Equipment | Purpose | Notes |
|---|---|---|
| Large Pot | Boiling gnocchi | Use plenty of salted water |
| Mixing Bowl | Combining the dough | Medium or large size |
| Potato Masher/Ricer | Mashing potatoes for smooth texture | Ricer preferred for best results |
| Wooden Spoon/Spatula | Stirring sauce | Prevents sauce from burning |
| Small Saucepan | Cooking lemon butter cream sauce | Medium heat recommended |
| Fine Grater/Microplane | Lemon zesting | Extracts finest zest |
| Colander | Draining gnocchi | Quick drainage essential |
| Knife & Cutting Board | Prepping garlic and parsley | Sharp knife preferred |
| Slotted Spoon | Removing gnocchi from water | Minimizes water retention |
| Measuring Tools | Accurate ingredient measurement | Essential for balance |
Our equipment selection ensures every step — from dough preparation to sauce finishing — is smooth and professional, heightening the vibrant lemon flavor and delicate texture of the gnocchi. Having these tools ready lets us focus on the joy of cooking and perfecting this bright, comforting dish.
Preparation
To craft our Gnocchi Lemon Recipe perfectly, we focus on preparing each component with precision. Let’s start by making the tender gnocchi dough, then move on to assembling the zesty lemon sauce ingredients.
Preparing the Gnocchi
- Cook the Russet Potatoes:
Place 2 pounds of whole russet potatoes (with skins on) into a large pot of cold salted water. Bring to a boil and cook until the potatoes are fork-tender, about 30-40 minutes.
- Drain and Cool:
Drain the potatoes and let them cool completely until easy to handle but still warm. This temperature helps create a smooth mash without excess moisture.
- Mash the Potatoes:
Peel the potatoes and pass them through a potato ricer or mash thoroughly with a potato masher until smooth and lump-free.
- Combine the Dough Ingredients:
Transfer the mashed potatoes to a large mixing bowl. Add:
- 1 ½ cups all-purpose flour (plus extra for dusting)
- 1 large egg
- 1 teaspoon salt
Gently mix the ingredients until they come together in a soft dough. Avoid overworking to keep the gnocchi tender.
- Shape the Gnocchi:
On a floured surface, divide the dough into 4 portions. Roll each into a ½-inch thick rope. Cut into 1-inch pieces. Optionally, roll each piece over the back of a fork to create ridges.
- Set Aside for Cooking:
Arrange the gnocchi pieces on a floured tray so they do not stick together while we prepare the sauce.
Preparing the Lemon Sauce Ingredients
We gather and prep the fresh ingredients that make our sauce bright and creamy:
| Ingredient | Quantity | Preparation |
|---|---|---|
| Unsalted Butter | 4 tablespoons | Cut into small cubes |
| Garlic Cloves | 2 | Finely minced |
| Fresh Lemon Zest | 1 teaspoon | Zested finely with a microplane |
| Fresh Lemon Juice | 2 tablespoons | Juice from 1 medium lemon |
| Heavy Cream | ½ cup | Measured |
| Salt | To taste | |
| Cracked Black Pepper | To taste |
- Zest the lemon carefully avoiding the bitter white pith for the freshest flavor.
- Minced garlic will gently infuse the sauce during cooking, bringing depth without overpowering.
Having these ingredients prepped and measured allows us to create the luscious, tangy sauce that complements our pillowy gnocchi perfectly.
Cooking Instructions
Follow these steps to create perfectly pillowy gnocchi coated in a luscious lemon sauce. We guide you through cooking the gnocchi and preparing the bright, creamy sauce separately before combining them for a delicious final dish.
Cooking the Gnocchi
- Bring a large pot of salted water to a gentle boil. The water should taste like the sea to enhance flavor.
- Carefully add the prepared gnocchi pieces to the boiling water in batches. Avoid overcrowding to ensure even cooking.
- Cook the gnocchi until they float to the surface, about 2–3 minutes. Floating indicates they are tender and ready.
- Use a slotted spoon to transfer the cooked gnocchi to a colander to drain and set aside briefly.
- Optional: Lightly toss the drained gnocchi with a teaspoon of olive oil to prevent sticking if you are not combining immediately.
Making the Lemon Sauce
- Place a small saucepan over medium heat and melt the unsalted butter until foaming but not browned.
- Add the minced garlic and sauté for 30 seconds until fragrant. Do not let the garlic brown or it will turn bitter.
- Stir in the fresh lemon zest and cook for 10 seconds to release essential oils.
- Pour in the fresh lemon juice and heavy cream, stirring constantly to combine.
- Simmer the sauce gently for 2–3 minutes until slightly thickened, stirring frequently.
- Season with salt and freshly cracked black pepper to taste. Adjust seasoning carefully to keep the lemon brightness intact.
| Step | Ingredient | Quantity | Notes |
|---|---|---|---|
| Butter melting | Unsalted butter | 4 tablespoons | Medium heat, do not brown |
| Garlic sautéing | Minced garlic | 2 cloves | Sauté 30 seconds |
| Zest and juice adding | Lemon zest | 1 teaspoon | Freshly grated |
| Lemon juice | 2 tablespoons | Freshly squeezed | |
| Cream incorporation | Heavy cream | ½ cup | Stir constantly |
| Seasoning | Salt and pepper | To taste | Adjust for balance |
After completing both components, gently fold the cooked gnocchi into the creamy lemon sauce to coat evenly. Garnish with freshly grated Parmesan, chopped parsley, and extra lemon zest for a vibrant presentation and balanced flavor.
Combining and Serving
Once the gnocchi and the lemon sauce are perfectly cooked, it is time to bring them together to create a harmonious and flavorful dish. Properly tossing and plating ensure each bite bursts with that bright, creamy lemon essence.
Tossing Gnocchi in Lemon Sauce
- Transfer the cooked gnocchi directly into the saucepan containing the warm lemon butter cream sauce. Use a slotted spoon to drain well before transferring.
- Gently toss the gnocchi with a silicone spatula or wooden spoon. This prevents breaking their delicate texture while ensuring each pillow is evenly coated with the luscious lemon sauce.
- Warm through on low heat for about 1 to 2 minutes, stirring occasionally. This step melds the flavors and thickens the sauce slightly, adhering perfectly to the gnocchi.
- Adjust seasoning as needed. Add salt, freshly ground black pepper, or a splash of lemon juice to brighten if desired.
Plating and Garnishing
- Spoon the gnocchi onto warm plates to maintain temperature and preserve the creamy texture.
- Sprinkle generously with freshly grated Parmesan cheese for a nutty richness that complements the lemon brightness.
- Scatter chopped fresh parsley on top to add a vibrant pop of color and fresh herbaceous notes.
- Add a pinch of extra lemon zest for an aromatic lift and mild citrus tang.
- Finish with a light dusting of cracked black pepper for subtle heat and contrast.
| Garnish | Purpose | Amount (per serving) |
|---|---|---|
| Parmesan cheese | Adds umami and richness | 1 to 2 tablespoons |
| Fresh parsley | Provides color and freshness | 1 tablespoon, finely chopped |
| Lemon zest | Enhances citrus aroma | 1/4 teaspoon |
| Cracked black pepper | Adds mild heat and flavor | To taste |
Our Gnocchi Lemon Recipe comes alive in this final step. Each bite delivers soft gnocchi drenched in a silky, tangy sauce, highlighted by bright lemon and sharp Parmesan, perfectly crowned with fresh herbs.
Make-Ahead Tips and Storage
To enjoy our Gnocchi Lemon Recipe with ease on busy days, here are practical make-ahead tips and storage guidelines to keep the dish fresh and flavorful.
Make-Ahead Tips
- Prepare Gnocchi Dough Ahead
We can make the gnocchi dough up to 24 hours in advance. After shaping the gnocchi, place them on a lightly floured tray in a single layer. Cover tightly with plastic wrap or a clean kitchen towel to prevent drying.
- Parboil and Chill Option
For added convenience, cook the gnocchi until they just float (about 2 minutes), then immediately plunge into an ice bath to stop the cooking. Drain well and toss with a teaspoon of olive oil. Store in an airtight container in the fridge for up to 24 hours. Reheat by briefly boiling before tossing in the sauce.
- Lemon Sauce Prep
We can prepare the lemon butter cream sauce up to 48 hours ahead. Cool the sauce to room temperature, then store in a sealed container in the fridge. Reheat gently on low heat, stirring often to prevent separation.
Storage Guidelines
| Component | Storage Method | Duration | Notes |
|---|---|---|---|
| Raw Gnocchi | Floured tray, covered | Up to 24 hours | Keep refrigerated, prevent drying |
| Cooked Gnocchi | Airtight container, refrigerated | Up to 24 hours | Toss with oil to avoid sticking |
| Lemon Sauce | Sealed container, refrigerated | Up to 48 hours | Reheat gently, do not boil |
| Fully Assembled Dish | Airtight container, refrigerated | Up to 24 hours | Reheat gently over low heat, add splash of cream if dry |
Reheating Instructions
“To preserve the pillowy texture and brightness of our lemon-infused gnocchi, reheating should be done with care.”
- Heat a skillet over medium-low heat.
- Add the refrigerated gnocchi and sauce.
- Stir gently to warm through, adding a splash of water or cream if necessary to loosen the sauce.
- Avoid high heat to prevent gnocchi from breaking apart.
By following these tips, we ensure that our gnocchi lemon recipe stays just as delightful, offering a fresh, vibrant experience even when prepared ahead of time.
Conclusion
This Gnocchi Lemon Recipe brings together comforting textures and bright flavors in a way that’s both approachable and impressive. It’s a dish that fits perfectly into our busy weeknights while still feeling special enough for guests. With just a handful of fresh ingredients and straightforward steps, we can create a meal that’s satisfying and refreshing.
By mastering this recipe, we add a versatile dish to our culinary repertoire that highlights the beauty of simple, quality ingredients. It’s proof that comfort food doesn’t have to be heavy or complicated to be memorable and delicious.
Frequently Asked Questions
What makes gnocchi a good choice for this lemon recipe?
Gnocchi’s soft, pillowy texture absorbs the bright lemon sauce well, creating a light yet satisfying dish perfect for any season.
What are the key ingredients in the lemon sauce?
The lemon sauce includes unsalted butter, garlic, lemon zest and juice, heavy cream, and seasoning for a creamy, tangy flavor.
Which potatoes are best for making gnocchi?
Russet potatoes are ideal because they’re starchy and create a light, fluffy dough perfect for gnocchi.
What equipment do I need to prepare this recipe successfully?
You’ll need a large boiling pot, mixing bowl, potato masher or ricer, small saucepan, fine grater for zesting, colander, and measuring tools.
How do I know when gnocchi is cooked?
Gnocchi is done when it floats to the surface of gently boiling salted water, indicating it’s tender and ready to serve.
Can I make gnocchi or sauce ahead of time?
Yes, gnocchi dough can be made 24 hours ahead and parboiled gnocchi chilled for convenience. Lemon sauce can be prepared up to 48 hours prior.
How should I store leftover gnocchi and lemon sauce?
Raw gnocchi should be refrigerated or frozen; cooked gnocchi can be refrigerated up to 2 days. Store sauce in an airtight container in the fridge for up to 2 days.
What’s the best way to reheat gnocchi and sauce?
Reheat gently in a pan over low heat to maintain texture and flavor, stirring occasionally until warmed through.
How do I prevent gnocchi from sticking after cooking?
Toss cooked gnocchi lightly with olive oil right after draining to keep them from sticking together.
What garnishes enhance the flavor of lemon gnocchi?
Freshly grated Parmesan, chopped parsley, extra lemon zest, and cracked black pepper add brightness and depth to the dish.