This one-pot creamy lemon gnocchi is a dream—simple to make, rich with parmesan and cream, and brightened by plenty of lemon zest. Ready in under 20 minutes, it’s cozy, comforting, and perfect for an easy weeknight meal or a flavorful side.
We’re still in cozy dinner season, and this dish hits that spot.
This creamy lemon gnocchi is cooked in a single pot, takes very little hands-on time, and delivers a silky parmesan sauce that clings to tender potato dumplings. It’s equally nice as a small side or a satisfying solo dinner.
I love a savory lemon dish any time of year, but as spring approaches, I especially appreciate bright, lemon-forward recipes. This gnocchi feels like a bridge from chilly winter nights to sunnier days ahead—still comforting and indulgent, yet fresh and zingy.
Think of it as cozy sunshine in a bowl: creamy, lemony, and full of comforting texture. If gnocchi risotto existed, this would be it—one pan, a little stirring, and a lush parmesan cream coating each dumpling.
Here’s how easily it comes together:
- Sauté shallots and garlic in olive oil until soft, then deglaze with a splash of dry white wine.
- Add chicken stock, heavy cream, and fresh lemon juice.
- Stir in uncooked gnocchi and simmer, stirring frequently, until the gnocchi is tender and the sauce thickens.
- Finish with lots of fresh lemon zest and stir in freshly grated parmesan until melted and silky.
Top with fresh basil, extra parmesan, and a pinch of crushed red pepper for contrast. Serve with toasted sourdough if you like—perfect for sopping up the sauce.
This recipe is quick, flavorful, and wonderfully comforting. It’s an easy side or a full meal on its own—ideal when you want something delicious without fuss.
And that’s dinner!
Creamy Lemon Gnocchi
Creamy Lemon Gnocchi
4
5 mins
15 mins
20 mins
Pin Recipe
Ingredients
- 1 tablespoon olive oil
- 1 shallot, diced
- 4 garlic cloves, minced
- Kosher salt and pepper
- 1/4 cup dry white wine
- 3/4 cup chicken stock
- 1 cup heavy cream
- 2 tablespoons fresh lemon juice
- 1 pound uncooked potato gnocchi
- 1 tablespoon fresh lemon zest
- 2/3 cup freshly grated parmesan, plus more for topping
- Fresh basil, for topping
- Crushed red pepper, for topping
Instructions
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Heat the olive oil in a large skillet or saucepan over medium-low heat. Add the shallot, garlic, and a pinch of salt and pepper. Cook for about 5 minutes, until softened.
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Add the white wine and cook 1–2 minutes to reduce slightly. Stir in the chicken stock, heavy cream, and lemon juice, then add the gnocchi. Bring to a boil, then lower to a simmer and cook, stirring often, until the gnocchi are tender and the sauce is creamy, about 5–6 minutes.
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Stir in the lemon zest and parmesan until the cheese melts and the sauce is glossy. Taste and adjust seasoning with salt and pepper as needed.
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Serve topped with fresh basil, extra parmesan, and a sprinkle of crushed red pepper if desired.
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