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Lemon and Basil Gnocchi (gluten-free)

Lemon and Basil Gnocchi is a gluten-free dish bursting with flavour, ready in under 30 minutes. Think soft gnocchi tossed in a buttery lemon sauce, sautéed zucchini, fresh basil, and gooey mozzarella. Bright, creamy, and irresistibly moreish, it’s the perfect balance of fresh summer vibes and comforting indulgence. Let's get cooking!

There's something magical about a dish that’s both light and comforting, and Lemon and Basil Gnocchi strikes that balance beautifully. Whether you're looking for a weeknight dinner idea or something special to share with loved ones, this recipe delivers in every way. It combines the comfort of traditional European flavours with a bright, summery twist, making it a go-to meal for any season. Plus, with its family-friendly ingredients and smooth, luscious texture, it's bound to become a new favourite.

Get ready to fall in love with Lemon and Basil Gnocchi—a dish that celebrates fresh, simple ingredients while making dinner a breeze. One bite, and you’ll see why it’s the perfect blend of comfort and elegance.

Watch How to Make It

The Story Behind this Recipe

This recipe holds a special place in my heart. Years ago, I visited my friend’s family, the first gluten-free household I’d ever met. Her Italian mother, with her thick accent and endless warmth, introduced me to this dish. Watching her effortlessly toss gnocchi with zucchini and basil left a lasting impression. Recently, the memory resurfaced, and I knew I had to recreate it.

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Gnocchi and Salmon Tray Bake

Lemon and Basil Gnocchi (gluten-free)

Serves 2-3

Prep: 10 minutes

Cook: 20minutes

INGREDIENTS

500g gluten-free potato gnocchi

30g salted butter

2 tablespoons (30mls) extra-virgin olive oil, plus extra for drizzling

2 large zucchini, thinly sliced (mandolin or sharp knife recommended)

60g baby spinach leaves

2-3 tablespoons (40mls) fresh lemon juice

½ cup freshly grated Parmesan cheese, plus extra

Zest of a large lemon

½ cup fresh basil leaves, roughly torn + extra

1 ball (200g) fresh mozzarella, torn into pieces

Sea salt

Cracked pepper

INSTRUCTIONS

Sauté the Zucchini: In a wide pan over medium heat, melt the butter with the olive oil. Add the zucchini slices, season with salt and pepper and cook for 3 minutes until they slightly soften. Stir occasionally to ensure even cooking.
Cook the Gnocchi: While the zucchini is cooking, bring a pot of salted water to a boil. Add the gnocchi and cook until it floats to the surface (about 2-3 minutes), then remove from the water and set aside. Reserve ½ cup of the cooking water before draining.
Prepare the Sauce: To the pan with zucchini, add the baby spinach, and lemon juice. Pour in the reserved gnocchi cooking water, stir, then add the cooked gnocchi directly into the pan. Toss everything together until the spinach begins to wilt, and the sauce lightly coats the gnocchi.
Finish with Fresh Flavours: Remove the pan from the heat, then add the lemon zest, and the parmesan cheese. Gently toss, to combine, then scatter the basil leaves and torn pieces of fresh mozzarella and cover the pan for 2 minutes to let the flavours meld.
Serve and Garnish: Divide the gnocchi mixture among bowls, topping each with extra cracked pepper and another drizzle of olive oil. Serve immediately for the best flavour and texture.