Description
A simple recipe for soft potato gnocchi coated in a rich lemon herb butter sauce.
Ingredients
Scale
- 1 pound potato gnocchi
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup heavy cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- Salt to taste
- Black pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Cook the gnocchi according to package directions. Drain well and set aside.
- Melt the butter in a large skillet over medium heat.
- Add the minced garlic to the skillet and cook for about 1 minute until fragrant. Do not let it brown.
- Pour in the heavy cream and lemon juice. Stir to combine.
- Add the cooked gnocchi to the skillet. Toss gently to coat with the sauce.
- Stir in the chopped parsley and thyme leaves. Season with salt and pepper.
- Cook for 1-2 minutes until the sauce thickens slightly and coats the gnocchi.
- Serve immediately, topped with Parmesan cheese if desired.
Notes
- You can substitute dried herbs for fresh, using half the amount specified.
- For a richer sauce, add 1/4 cup of reserved pasta water before adding the cream.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4
- Sodium: 350
- Fat: 28
- Saturated Fat: 17
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 65
- Fiber: 3
- Protein: 12
- Cholesterol: 75
Keywords: gnocchi, lemon butter, herb sauce, potato dumplings, vegetarian pasta