One Pot Creamy Lemon Gnocchi.
This one pot creamy lemon gnocchi is such a dream! Super easy, made with parmesan, cream and lots of lemon zest, it comes together in less than 20 minutes. So cozy and comforting!
We’re still in cozy dinner season!
This creamy lemon gnocchi is made in one pot, is ridiculously easy, tastes like heaven and is a lovely little side dish or simple dinner to get through the last few winter weeks.
Yes, I love a savory lemon dish anytime of year. But now, when spring is soclose we can almost feel it, is when I appreciate lemon dishes the most.
Lemony pasta that is so bright, super refreshing and makes it taste like sunshine is closer than we think!
This gnocchi is a bridge between those gloomy dark winter days and the bright sunny spring ones to come. It’s still major comfort food – cozy, creamy, easy to enjoy. But it tastes fresh! Lemony! Bright and fun.
Sunshine in a dish.
Cozy sunshine in a dish.
If gnocchi risotto was a thing, it would be like this. One pan, stirring until the gnocchi is cooked, a seriously creamy parmesan sauce blanketing each little potato dumpling. DREAMS!
This is how easy it comes together:
I saute some shallots and garlic. Then add a splash of white wine!
Next, chicken stock, lemon juice and cream.
Throw in some uncooked gnocchi and stir stir stir. The sauce thickens and the pasta cooks!
Add in tons of fresh lemon zest for that zingy bright flavor.
Finally, stir in all the parmesan until it melts. Oh my word.
Serve it up with some fresh basil, more parm, crushed red pepper… yum yum yum.
This is so delicious and super easy. It’s a lovely little side dish but I would also gladly eat it for dinner. An embarrassingly easy solo dinner – it’s perfect for that. Maybe add some toasted sourdough!
And that’s dinner!
Creamy Lemon Gnocchi
Creamy Lemon Gnocchi
Ingredients
- 1 tablespoon olive oil
- 1 shallot, diced
- 4 garlic cloves, minced
- kosher salt and pepper
- ¼ cup dry white wine
- ¾ cup chicken stock
- 1 cup heavy cream
- 2 tablespoons fresh lemon juice
- 1 pound uncooked potato gnocchi
- 1 tablespoon fresh lemon zest
- ⅔ cup freshly grated parmesan cheese, plus more for topping
- fresh basil, for topping
- crushed red pepper, for topping
Instructions
- Heat the olive oil in a large skillet or saucepan over medium-low heat. Add the shallots, garlic and a pinch of salt and pepper. Cook for 5 minutes, until softened.
- Add in the white wine and cook for 1 to 2 minutes. Add in the chicken stock, heavy cream and lemon juice. Add in the gnocchi. Bring the mixture to a boil then reduce it to a simmer. Cook, stirring often, until the gnocchi is cooked and the sauce is creamy, about 5 to 6 minutes.
- Stir in the lemon zest and parmesan. Taste and season more with salt and pepper as needed.
- Serve, topping with fresh basil, red pepper flakes and more parmesan.
Did you make this recipe?
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3 Comments on “One Pot Creamy Lemon Gnocchi.”
Made this tonight and it was SO easy and EXCELLENT! I accidentally bought mini gnocchi but it still turned out so awesome. I didn’t know if the ratios would make a difference because they are smaller, but nope! Will absolutely make it again. Thank you for the recipe!
Hi there! This recipe looks amazing! Could you use ricotta gnocchi with this, in lieu of potato gnocchi? Thank you :))
This is going in the regular rotation! I know it’s a winner when my household goes back for seconds.
It could not have been easier to bring together, and it was so flavorful and zesty. I added a little chopped fresh spinach for extra vegetables. Would also be good with mushrooms, asparagus, zucchini, squash, or even some chicken sausage. We even started thinking what else we could put this delicious sauce on besides the obvious tortellini or ravioli. Would make a nice sauce on spaghetti squash. Or on regular linguini with grilled shrimp, salmon, chicken or even roasted vegetables.