Description
This creamy lemon herb butter gnocchi recipe features tender potato gnocchi tossed in a velvety, flavorful sauce made with garlic, fresh lemon, a blend of aromatic dried herbs, and rich parmesan cheese. Ready in just 25 minutes, this comforting dish is perfect for a quick yet elegant meal.
Ingredients
Gnocchi
- 1 (16 oz.) package potato gnocchi, homemade or store-bought (Delallo recommended)
Sauce
- 6 tablespoons unsalted butter
- 3 garlic cloves, minced
- 2 tablespoons organic all-purpose flour
- 1 1/2 cups organic heavy cream
- 1 cup organic vegetable stock
- 2 tablespoons white cooking wine (or substitute with vegetable stock)
- 1 lemon, freshly squeezed
- 1 lemon, thinly sliced
- 1 cup freshly-grated parmesan cheese (or freshly-grated mozzarella)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon dill
Instructions
- Boil the Gnocchi: Fill a medium-sized pot or deep skillet about three-quarters full with water. Bring to a rolling boil over medium-high heat. Add the gnocchi and cook for 4-5 minutes until they float to the surface, indicating they are done. Drain and set aside.
- Make the Creamy Sauce - Sauté Garlic: In a medium skillet over medium-high heat, melt the unsalted butter. Add minced garlic and sauté for about 1 minute until fragrant, taking care not to burn the garlic.
- Add Spices and Flour: Stir in sea salt, black pepper, garlic powder, dried parsley, oregano, basil, thyme, and dill until well combined. Then add the all-purpose flour and stir continuously to form a roux, which will help thicken the sauce.
- Add Liquids and Simmer: Reduce heat to medium-low. Slowly pour in the heavy cream, vegetable stock, freshly squeezed lemon juice, and white cooking wine while stirring constantly. Allow the mixture to bubble gently for 1-2 minutes.
- Incorporate Cheese and Lemon Slices: Whisk in the grated parmesan cheese until fully melted and the sauce thickens to a velvety consistency, about 2-3 minutes. Add the thin lemon slices and stir them into the sauce. Let the sauce simmer for an additional 2-3 minutes, stirring frequently.
- Toss Gnocchi in Sauce: Add the cooked gnocchi to the creamy lemon herb sauce. Toss gently until each piece is thoroughly coated and the sauce sticks well to the gnocchi.
- Serve Immediately: Remove from heat and plate the gnocchi. Optionally garnish with extra grated parmesan cheese and lemon slices. Serve hot and enjoy!
Notes
- The sauce should be thick and velvety after simmering; avoid overheating to prevent curdling.
- Substitute white cooking wine with more vegetable stock if preferred.
- Freshly grated parmesan cheese melts better and offers superior flavor compared to pre-grated.
- Do not overcook the gnocchi to avoid them becoming mushy – they are done when they float to the top.
- For a dairy-free alternative, consider using plant-based cream and omitting cheese.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian