Description
A simple recipe for soft potato gnocchi tossed in a rich, bright lemon and herb butter sauce.
Ingredients
Scale
- 1 pound potato gnocchi
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- Salt to taste
- Black pepper to taste
Instructions
- Cook the gnocchi according to package directions. Drain well and set aside.
- Melt the butter in a large skillet over medium heat.
- Add the minced garlic to the skillet and cook for about 1 minute until fragrant. Do not let it brown.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in the Parmesan cheese until the sauce is smooth.
- Remove the skillet from the heat. Stir in the lemon juice and lemon zest.
- Add the cooked gnocchi to the sauce. Toss gently to coat.
- Stir in the chopped parsley and chives.
- Season with salt and pepper to your taste.
- Serve immediately.
Notes
- If the sauce seems too thick, add a tablespoon of the reserved gnocchi cooking water to thin it slightly.
- You can substitute dried herbs for fresh, using about one-third the amount specified.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4
- Sodium: 450
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 3
- Protein: 15
- Cholesterol: 90
Keywords: gnocchi, lemon butter, cream sauce, herb, vegetarian pasta, quick dinner