Creamy Lemon Herb Butter Gnocchi
Indulge in the garlicky, extremely flavorful + fast comfort of this Creamy Lemon Herb Butter Gnocchi recipe--- Where soft, pillowy gnocchi meets the delightful blend of fresh garlic, lemon juice + slices, organic heavy cream, white wine, and a medley of herbs and seasonings creating a rich, velvety buttery sauce.
Servings: 4 servings
Calories: 600kcal
Ingredients
- 1 (16 oz.) package potato gnocchi, homemade or store-bought (I like to use Delallo foods)
CREAMY LEMON HERB BUTTER SAUCE:
- 6 Tbsps unsalted butter
- 3 garlic cloves, minced
- 2 Tbsps organic all-purpose flour
- 1 ½ cups organic heavy cream
- 1 cup organic vegetable stock
- 2 Tbsps white cooking wine (You can sub with veggie stock)
- 1 lemon, freshly-squeezed
- 1 lemon, thinly sliced
- 1 cup freshly-grated parmesan cheese (You can also use 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
- ½ teaspoon dill
Instructions
BOIL THE GNOCCHI:
- In a medium-sized pot (or deep skillet) over medium high-heat, fill it with water about ¾ of the way. Once boiling, add the gnocchi and let it boil for 4-5 minutes or until all gnocchi begins to float at the top. Remove from heat, drain, and set aside.
TO MAKE THE CREAMY SAUCE:
- In a medium skillet over medium-high heat, add the butter. Once melted, add the garlic cloves and sauté for 1 minute or so, until fragrant.
- Add the salt, black pepper, garlic powder, parsley, oregano, basil, thyme, and dill, stirring until combined. Add in the flour, stirring to combine.
- Reduce the heat to medium-low and slowly add in the heavy cream, stock, lemon juice, and white wine, stirring until combined. Let it slightly bubble for 1-2 minutes and then add in the grated parmesan, whisking until fully melted and sauce thickens, about 2-3 minutes. Add in the lemon slices, stirring until combined and let it simmer for 2-3 minutes, stirring frequently. NOTE: The sauce should be thickened + velvety at this point.
- When the gnocchi is done, drain it and add it to the sauce, tossing until sauce fully coats + sticks to gnocchi.
- Remove from heat and serve immediately with additional grated parmesan and lemon slices atop, if desired.
Notes
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To re-heat, simply microwave for a minute or two or add to a skillet over medium-high heat and stir until heated through. You may need to add ¼-1/2 cup of veggie stock or heavy cream to make things creamy while reheating.
- GREENS: To add a bit more flavor (and color) to this dish, you can always feel free to add in your favorite greens such as kale, spinach, brussels sprouts, collards, or asparagus.
- MEAT OPTION: If you'd like to switch things up and aren't restrictive to non-meat, feel free to add chicken breasts, salmon, shrimp, or lobster to this pasta for extra decadence. You can also enjoy this dish entirely meatless.
- PASTA: You can use long pastas like Tagliatelle, Pappardelle, Fettuccine, etc. however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, other pastas such as Penne, Rigatoni, Paccheri, Orecchiette, etc. are perfect.
- VEGAN OPTION: See the FAQ section for info!
- GLUTEN-FREE OPTION: See the FAQ section for info!
Nutrition
Calories: 600kcal | Carbohydrates: 14g | Protein: 11g | Fat: 56g | Saturated Fat: 35g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 1283mg | Potassium: 223mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2208IU | Vitamin C: 16mg | Calcium: 319mg | Iron: 1mg