Is there anything better than taking a bite of perfectly cooked gnocchi? I’m in love with the pillowy texture which is why you’ll often find me reaching for gnocchi over traditional pasta. This particular recipe combines tangy lemon and velvety butter in a simple but delicious sauce!
Start by cooking your gnocchi
Every gnocchi brand is different when it comes to cooking times, so I always recommend to follow the cooking instructions outlined on the package. If gnocchi is cooked for too long it can get kind of mushy, so make sure you strain it as soon as it’s al dente. Taking a test bite is always a good way to make sure!
Prepare the sauce
The lemon butter sauce is really simple to make using a layered approach that I find results in the creamiest consistency! You start by cooking your garlic in the butter, then adding the cooked gnocchi. After that, add starchy pasta water and lemon zest and stir until it starts to thicken.
Finish and serve
You’ll know the gnocchi is ready once the cheese has melted and the sauce has a nice creamy consistency. At this point I like to do a taste test and add some salt and pepper if needed. Sprinkle more parmesan cheese after the gnocchi has been plated – you can never have too much in my opinion!
Simple Lemon Butter Gnocchi
Ingredients
- 500 grams gnocchi uncooked
- 4 tbsp butter
- 2 cloves garlic minced
- 1 lemon zested
- Salt and pepper to taste
- Parmesan cheese for garnish optional
Instructions
- Cook gnocchi according to the directions on the package. Drain, reserving a ½ cup of the starchy cooking water.
- In a large skillet or pot, heat butter on medium.
- Add the garlic and cook for 2 minutes or until it is fragrant. Be careful not to let it burn.
- Add cooked gnocchi and toss to coat it in the butter.
- Pour in the ½ cup of starchy pasta water and add the lemon zest.
- Add salt and pepper to taste and stir to combine.
- Serve immediately with parmesan cheese (if using).
