Lemon Cream Gnocchi

Lemon Cream Gnocchi

The combination of lemon, garlic and mint gives this pasta recipe a Greek flavor combination. Add rich potato gnocchi, and it’s a dish with gourmet taste that is sure to impress even the finest palates.
Course Main Course, Main Dish
Cuisine American, European


  • 2 tablespoons olive oil
  • 3 shallots minced
  • 4 cloves garlic minced
  • 2 sprigs mint minced
  • 1/2 cup chicken stock
  • 1 lemon zest and juice
  • 1 cup heavy cream
  • Kosher salt to taste
  • Black pepper to taste
  • 1 lb gnocchi
  • 1 cup flaked Parmesan
  • 1 cup arugula


  • Heat the oil in a large skillet at a medium-high setting. Sauté the shallots for about 2 minutes, until they start to soften.
  • Add the garlic as you continue to cook and stir for another 2 minutes, then the mint, and cook for another minute.
  • Pour in the chicken stock, lemon zest and juice, stirring to blend the flavors. Bring to a boil, and then lower the heat to remain at a simmer.
  • Stir in the heavy cream, and season with salt and pepper.
  • Add the gnocchi, and cook at a medium setting for about 10 minutes, until they are tender.
  • Divide between four plates.
  • Top with arugula and flaked Parmesan.
  • Alternatively, you can add the arugula to the pasta and stir it in until it wilts, then serve.


Note: You can use fresh, dry or frozen potato gnocchi for this recipe.
Keyword Lemons
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