Description
A creamy and zesty Lemon Parmesan Gnocchi skillet dish featuring tender gnocchi cooked in a rich lemon-infused parmesan cream sauce, sautéed onions, and garlic, finished with fresh parsley. Perfect for a comforting yet fresh weeknight meal.
Ingredients
Main Ingredients
- 1 lb gnocchi, store bought or homemade
- 2 tbsp olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 3/4 cup low sodium chicken broth
- 1 cup heavy cream
- 1 1/2 cups parmesan cheese, grated
- Zest of 1 lemon
- 1/2 lemon, juiced
- Fresh chopped parsley
- Salt and pepper, to taste
Instructions
- Heat the oil: Heat olive oil in a large skillet over medium-high heat, preparing the pan to sauté the aromatics.
- Sauté onions: Add diced onions and cook for 4-5 minutes until they turn golden brown, bringing out their natural sweetness.
- Cook garlic: Add minced garlic to the skillet and cook for one more minute to release its flavor.
- Deglaze pan: Pour in the chicken broth and scrape the bottom of the pan to loosen any browned bits, enhancing the sauce’s depth.
- Add cream and lemon zest: Stir in heavy cream and lemon zest, then bring the mixture to a gentle simmer. Cook for 3-4 minutes until the sauce thickens slightly.
- Cook gnocchi: Add the gnocchi to the skillet, cooking for 2-3 minutes until heated through and fully coated in the sauce.
- Finish the dish: Turn off heat and stir in grated parmesan cheese, lemon juice from half a lemon, and fresh chopped parsley. Season with salt and pepper to taste.
- Serve: Plate immediately, optionally garnishing with extra parmesan cheese for added richness.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Use fresh homemade gnocchi for a more tender texture.
- Adjust lemon zest and juice according to your preference for tanginess.
- Gnocchi cooks quickly; avoid overcooking to prevent mushiness.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
