You’ll love this creamy and zesty dish that’s perfect for any day. The soft, pillowy gnocchi paired with a bright lemon-Parmesan sauce creates a delicious treat for your taste buds. It’s quick to prepare and feels like a hug in a bowl. Let’s dive into the magic of making gnocchi with lemon-Parmesan sauce!
What Makes This Recipe Special
This recipe is truly special for its simplicity and flavor. It uses basic ingredients that you might already have in your kitchen. The combination of lemon and Parmesan gives a fresh, comforting taste that makes each bite delightful. Plus, it comes together quickly, making it a fantastic option for busy weeknights. Everyone will enjoy this cozy dish!
Easy Steps for Gnocchi with Lemon-Parmesan Sauce
Making this dish is straightforward and fun! You’ll be cooking the gnocchi, crisping it up for texture, and creating a creamy sauce all in one pan. It’s a great way to learn more about cooking while bringing something delicious to your table!
What You Need to Make It
- Potato Gnocchi: 1 package (16-18 oz) of shelf-stable or refrigerated potato gnocchi
- Unsalted Butter: 6 tablespoons, divided
- Garlic: 3 large cloves, thinly sliced
- Parmesan Cheese: 1 cup, finely grated from a block, plus more for serving
- Lemon: 1 large, for both juice and zest
- Fresh Parsley: ¼ cup, finely chopped
- Salt: To taste (for boiling water and sauce)
- Black Pepper: Freshly ground, to taste
- Red Pepper Flakes: ¼ teaspoon (optional, for a gentle warmth)
Step-by-Step
Step 1: Cook the Gnocchi
Bring a large pot of generously salted water to a rolling boil. Add the package of gnocchi to the boiling water. Stir gently once to prevent them from sticking to the bottom. The gnocchi will cook very quickly. You’ll know they are done when they float to the surface of the water, which typically takes only 2-4 minutes. Crucial Step: Before draining the gnocchi, reserve at least 1 ½ cups of the starchy cooking water. This water is the secret ingredient for our creamy sauce. Drain the cooked gnocchi in a colander and set aside.
Step 2: Pan-Sear the Gnocchi for a Golden, Crispy Crust
This step elevates the dish from good to unforgettable. In a large non-stick or cast-iron skillet, melt 3 tablespoons of the butter over medium-high heat. Once the butter is melted and foaming, add the drained gnocchi in a single, even layer. Let the gnocchi cook, undisturbed, for 2-3 minutes per side, until they develop a golden-brown, crispy crust. Once seared, transfer the crispy gnocchi to a plate and set aside.
Step 3: Build the Luscious Lemon-Parmesan Sauce
Reduce the heat under the skillet to medium-low. Add the remaining 3 tablespoons of butter. Once it has melted, add the thinly sliced garlic and optional red pepper flakes. Cook, stirring constantly, for about 30-60 seconds until the garlic is fragrant and lightly golden. Be careful not to let the garlic burn. Remove the skillet from heat, squeeze in the juice of half the lemon, and return it to low heat. Pour in ½ cup of the reserved gnocchi water and bring to a gentle simmer, stirring to combine.
Step 4: Emulsify for Maximum Creaminess
Turn off the heat. Add 1 cup of finely grated Parmesan cheese to the skillet. Stir or whisk vigorously until the cheese melts completely into the liquid, creating a smooth, emulsified sauce. If the sauce is too thick, stir in more of the reserved gnocchi water until it reaches your desired consistency. It should be thick enough to coat the back of a spoon.
Step 5: Combine, Garnish, and Serve
Add the crispy, pan-seared gnocchi back into the skillet with the sauce. Add the fresh parsley and the zest from the entire lemon. Gently toss everything together until the gnocchi are coated. Taste and adjust seasoning with salt and black pepper. Serve immediately in warm bowls with extra Parmesan cheese and a sprinkle of fresh parsley on top.
What to Serve With This
This dish pairs wonderfully with a simple green salad dressed in olive oil and vinegar. Garlic bread can add a nice crunch alongside it. Consider serving it with some grilled vegetables for a colorful plate. A glass of white wine can also complement the bright flavors of the lemon.
How to Store Gnocchi with Lemon-Parmesan Sauce
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, warm them on the stove over low heat, adding a bit more water or broth to revive the sauce. Avoid freezing this dish, as the texture may change when thawed.
Best Tips for Gnocchi with Lemon-Parmesan Sauce
- Make sure to use starchy water for the sauce.
- Stir the gnocchi only once in the boiling water to prevent sticking.
- Keep an eye on the garlic to avoid burning.
- Add more lemon zest for extra brightness.
- Cook gnocchi in batches to achieve a crispy crust.
Easy Flavor Ideas
- Spinach and Ricotta: Sauté spinach and mix in ricotta cheese for added flavor.
- Mushroom: Add sautéed mushrooms for a richer taste.
- Protein: Toss in some cooked chicken or shrimp for a heartier meal.
Common Questions
Can I make the sauce ahead of time?
Yes, you can prepare the sauce ahead. Just reheat gently when you’re ready to serve.
How do I store leftovers?
Put them in an airtight container in the fridge for up to 3 days.
Can I freeze this dish?
It’s not recommended as the consistency may change after freezing and reheating.
What if I don’t have Parmesan cheese?
You can substitute with Pecorino Romano or nutritional yeast for a dairy-free version.
How do I prevent the garlic from burning?
Cook it on medium heat and keep stirring. Remove it from heat if it gets too brown.
Gnocchi with Lemon-Parmesan Sauce
Ingredients
Main Ingredients
- 1 package Potato Gnocchi (16-18 oz) Shelf-stable or refrigerated
- 6 tablespoons Unsalted Butter Divided
- 3 large cloves Garlic, thinly sliced
- 1 cup Parmesan Cheese, finely grated from a block Plus more for serving
- 1 large Lemon For both juice and zest
- ¼ cup Fresh Parsley, finely chopped
- Salt To taste (for boiling water and sauce)
- Black Pepper, freshly ground To taste
- ¼ teaspoon Red Pepper Flakes Optional, for a gentle warmth
Instructions
Cook the Gnocchi
- Bring a large pot of generously salted water to a rolling boil. Add the package of gnocchi to the boiling water. Stir gently once to prevent sticking. Cook until they float to the surface, about 2-4 minutes. Reserve at least 1 ½ cups of the starchy cooking water before draining. Drain and set aside.
Pan-Sear the Gnocchi
- In a large non-stick or cast-iron skillet, melt 3 tablespoons of butter over medium-high heat. Add the drained gnocchi in a single layer and cook undisturbed for 2-3 minutes per side until golden-brown. Transfer to a plate and set aside.
Build the Lemon-Parmesan Sauce
- Reduce the heat to medium-low and add the remaining 3 tablespoons of butter. Once melted, add the garlic and optional red pepper flakes. Stir constantly for about 30-60 seconds until fragrant. Squeeze in juice from half the lemon and return to low heat. Add ½ cup of reserved gnocchi water and simmer, stirring to combine.
Emulsify the Sauce
- Turn off the heat and add 1 cup of grated Parmesan cheese. Stir or whisk vigorously until the cheese melts completely, creating a smooth sauce. Adjust consistency with more reserved water if needed.
Combine and Serve
- Add the crispy gnocchi back into the skillet with the sauce. Stir in parsley and lemon zest. Toss gently until well-coated, adjust seasoning with salt and pepper, and serve immediately with extra Parmesan on top.
