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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.
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Course
Main Course, Main Dish
Cuisine
American, European
Ingredients
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
Instructions
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.
Notes
Note: You can use fresh, dry or frozen potato gnocchi for this recipe.
Keyword
Lemons
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