Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 2 small shallots, minced
- 2 cloves garlic, minced
- ¾ cup vegetable stock
- Zest and juice of 1 lemon
- 1 ½ cups heavy cream
- Sea salt and freshly ground black pepper, to taste
- 1 lb gnocchi (fresh, dry, or frozen)
- 1 bunch fresh basil
- 1 cup freshly grated parmesan cheese
Instructions
- Heat Oil and Sauté Shallots: Heat a large saucepan or deep skillet over medium-high heat and add the olive oil. Once hot, add the minced shallots and sauté for about 1 minute, stirring often to soften but not brown.
- Add Garlic: Add the minced garlic to the shallots and cook for an additional 30 seconds until fragrant, taking care not to burn it.
- Add Liquids and Season: Pour in the vegetable stock and lemon juice, bringing the mixture to a boil. Stir in the heavy cream, then season with a pinch of sea salt and freshly ground black pepper.
- Cook the Gnocchi: Once the cream mixture begins to simmer, stir in the gnocchi along with three-quarters of the lemon zest, a generous pinch of salt, and pepper. Lower the heat to medium and cook for 7 to 10 minutes, stirring occasionally, until the sauce thickens and the gnocchi is tender but still slightly firm to the bite.
- Add Basil and Parmesan: Tear about 1 cup of loosely packed basil leaves into the pan and stir in along with three-quarters of the grated parmesan, incorporating them evenly into the sauce.
- Serve: Spoon the gnocchi and sauce into large shallow bowls. Sprinkle the remaining parmesan, lemon zest, and finely torn basil leaves over each portion. Add several cracks of freshly ground pepper on top for garnish.
Notes
- Fresh, dry, or frozen gnocchi can be used—adjust cooking time slightly if using frozen gnocchi to ensure they are heated through.
- Use freshly grated parmesan for the best flavor and melting quality.
- Adjust the amount of lemon juice and zest according to your preferred citrus brightness.
- For a lighter version, substitute half-and-half or whole milk for heavy cream, noting the sauce will be less rich.
- Serve immediately for the best texture; the sauce thickens as it cools.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
