Whenever I think of the perfect meal for a breezy summer evening, this Lemon Basil Gnocchi with Zucchini pops into my head. It’s like a bright, zesty symphony of flavors—imagine a sunlit garden with every bite. And honestly, who doesn’t love a dish that tastes like a vacation in Italy, right?
Steps
- Begin by bringing a large pot of salted water to a boil for cooking the gnocchi. Meanwhile, melt 2 tablespoons of butter in a large sauté pan over medium-high heat.
- Add the diced zucchini to the pan and sauté for 4-6 minutes, stirring occasionally, until nearly cooked and tender. At this time, add the gnocchi to the boiling water.
- Incorporate the minced garlic into the pan with the zucchini and sauté for an additional 2 minutes until fragrant. Remove the pan from the heat once done.
- Once the gnocchi rise to the surface of the boiling water, use a strainer to transfer them to the sauté pan containing the zucchini.
- Add the remaining butter, lemon juice, Parmesan cheese, fresh basil, and a few twists of black pepper to the pan. Toss everything together until well combined, adding some starchy gnocchi water if the mixture appears dry.
- Taste the dish and adjust the seasoning with salt and pepper as needed.
- Serve the dish immediately, garnishing with extra Parmesan, fresh basil, and black pepper. Enjoy your delicious meal!
Ingredients
- 1 (1-pound) package of uncooked gnocchi
- 4 tablespoons butter, divided
- 2 large zucchini (about 1.5 pounds), diced
- 4 cloves garlic, minced
- Juice of 1 medium lemon
- 2/3 cup freshly grated Parmesan cheese, plus extra for topping
- 2/3 cup roughly chopped fresh basil leaves, plus extra for topping
- Fine sea salt
- Freshly cracked black pepper
FAQ
- Can I make this gnocchi dish gluten-free?
- Yes, this recipe can be made gluten-free by using a brand of gnocchi that is certified as gluten-free.
- What proteins can I add to this dish?
- You can enhance the recipe by adding sautéed chicken, sausage, steak, shrimp, or salmon. You may need to add extra butter, basil, and Parmesan to create additional sauce.
- Are there any extra vegetables that would work well in this recipe?
- Absolutely, you can include any additional vegetables or greens that you have on hand to the sauté for a more varied dish.
- What nuts would complement this recipe for added texture?
- Toasted pine nuts, pistachios, or almonds would be excellent additions for a bit of extra crunch.
- How can I make the sauce creamy?
- To create a creamy sauce, you can add 1/2 cup of cream to the final dish.
Tips
- Enhance with Protein: Consider adding sautéed chicken, shrimp, or sausage to the dish for an extra boost of protein. You might need to adjust the amount of butter, basil, and Parmesan to ensure there’s enough sauce to coat everything.
- Experiment with Vegetables and Nuts: Feel free to toss in additional veggies or greens you have on hand, such as spinach or bell peppers, to make the dish heartier. Adding toasted pine nuts, pistachios, or almonds can also provide a delightful crunch.
- Adjust the Lemon Flavor: The recipe calls for the juice of a medium lemon, but you can adjust the amount to suit your taste preferences. If you like a more intense lemon flavor, consider using the zest as well.
- Creamy Variation: For a richer sauce, stir in half a cup of cream at the end of cooking. This will add a creamy texture and complement the existing flavors beautifully.
Equipment
- Large Stockpot – for boiling the gnocchi.
- Large Sauté Pan – for cooking the zucchini and mixing everything together.
- Fine Grater – for grating the Parmesan cheese.
- Strainer – for transferring the gnocchi from the boiling water to the sauté pan.
