This Gluten-Free Gnocchi with Lemon Butter and Parmesan is a perfect light dish, ideal as a starter or a simple lunch. Soft, pillowy gluten-free gnocchi coated in a creamy lemon butter sauce, topped with fresh Parmesan and parsley. This recipe offers a bright, citrusy twist, making it a delightful treat. If you’re craving something richer, feel free to add a splash of cream for extra indulgence!
Jump to RecipeIngredients You’ll Need:
For the gnocchi:
- floury potatoes (e.g., King Edward or Maris Piper)
- cornflour (cornstarch)
- potato flour
- egg yolks
- Salt, to taste
For the lemon butter sauce:
- butter
- garlic cloves
- lemons
- grated Parmesan cheese
- resh parsley, chopped
- heavy cream (optional, for a creamier sauce)
- Salt and freshly ground black pepper, to taste
Equipment You’ll Need:
- Large pot for boiling potatoes
- Potato masher or ricer
- Large mixing bowl or clean work surface
- Sharp knife for chopping and zesting
- Large pan for cooking the lemon butter sauce
- Slotted spoon for removing gnocchi from water
Instructions:
- Prepare the potatoes:
Peel and boil the potatoes in salted water until tender (about 15-20 minutes). Drain and mash them well, using a potato masher or ricer. Let the mashed potatoes cool slightly to release any steam and moisture. - Make the gnocchi dough:
Place the mashed potatoes on a clean surface or in a large bowl. Add the cornflour, potato flour, egg yolks, melted butter (optional), and a pinch of salt. Mix everything together into a soft dough, being careful not to overwork it. - Shape the gnocchi:
Divide the dough into smaller portions and roll each portion into long ropes about 1.5 cm thick. Cut the ropes into 2-3 cm pieces. You can press each piece gently with a fork to create the classic gnocchi ridges. - Cook the gnocchi:
Bring a large pot of salted water to a boil. Add the gnocchi to the water and cook until they float to the surface (about 2 minutes). Remove them with a slotted spoon and set aside. - Make the lemon butter sauce:
In a large pan, melt the butter over medium heat. Add the chopped garlic and sauté until fragrant. Then, add the zest and juice of the two lemons and let it simmer for about 1 minute. - Add the gnocchi:
Add the cooked gnocchi to the pan and toss gently in the lemon butter mixture until they are well-coated. - Add the Parmesan and cream (optional):Stir in the grated Parmesan and let it melt into the sauce. Save about half to put on top. If you prefer a creamier texture, add 1 – 2 dl of heavy cream and let the sauce simmer for another minute.
- Finish and serve:
Stir in the fresh parsley, season with salt and black pepper to taste, and serve immediately. Top with the reserved Parmesan for extra flavor.
Preparing and Storing Gnocchi:
After Cooking:
If you’ve already cooked the gnocchi, they can be stored in the refrigerator for up to 2 days. To reheat, simply sauté them in a pan with a little butter or oil, or toss them back into hot water for a quick reheat. The gnocchi will keep their texture and flavor well with this method.
Make Ahead:
You can prepare the gnocchi dough ahead of time. Once the dough is ready, shape it into gnocchi and lay the pieces out on a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for up to 24 hours before cooking. This makes it easy to prepare the gnocchi in advance, saving time when you’re ready to cook.
Freezing:
If you’d like to store gnocchi for a longer period, you can freeze them. After shaping the gnocchi, place them on a baking sheet in a single layer, making sure they aren’t touching each other. Freeze for 1-2 hours until firm, then transfer the frozen gnocchi to a zip-top bag or airtight container. They can be stored in the freezer for up to 2 months. When ready to cook, drop them directly into boiling water from frozen – no need to thaw.
Customizing the Gluten-Free Gnocchi with Lemon Butter and Parmesan Recipe:
- For non-gluten-free gnocchi: Simply substitute the gluten-free flours with regular all-purpose wheat flour.
- For a vegan version: Replace the butter with vegan butter or olive oil, use a plant-based cheese, and substitute the eggs with a vegan egg replacer.
- For a lactose-free version: Use lactose-free butter and cheese, or opt for a dairy-free Parmesan substitute.
Gluten-Free Gnocchi with Lemon Butter and Parmesan
Ingredients
Ingredients for the gnocchi:
- 900 g floury potatoes (e.g., King Edward or Maris Piper)
- 150 g cornflour (cornstarch)
- 60 g potato flour
- 3-4 egg yolks
- Salt, to taste
Ingredients for the lemon butter:
- 200 g butter
- 4 garlic cloves, finely chopped or grated
- 2 lemons, Zest and juice
- 200 g grated Parmesan cheese
- 1 dl fresh parsley, chopped
- 1-2 dl heavy cream (optional, for a creamier sauce)
- Salt and freshly ground black pepper, to taste
Instructions
Instructions for the gnocchi:
- Prepare the potatoes:Peel and boil the potatoes until tender (about 15-20 minutes). Mash the potatoes well using a potato masher or ricer. Allow the mashed potatoes to cool and steam off any excess moisture.
- Make the dough:Place the mashed potatoes on a clean work surface or in a large bowl. Add the cornflour, potato flour, egg yolks, melted butter (if using), and a pinch of salt. Work quickly to combine into a soft dough, being careful not to overwork it. The dough should be smooth but not sticky.
- Shape the gnocchi:Divide the dough into smaller portions and roll each portion into long ropes, about 1.5 cm thick. Cut the ropes into 2-3 cm pieces. Optionally, press each piece gently with a fork to create the classic gnocchi ridges.
- Cook the gnocchi:Bring a large pot of salted water to a boil. Drop the gnocchi into the water and cook until they float to the surface (about 2 minutes). Remove them with a slotted spoon and set aside.
Instructions for the lemon butter:
- Prepare the butter mixture:Melt the butter in a large pan over medium heat. Add the garlic and sauté until fragrant, but not browned.
- Add the lemon:Grate the zest from both lemons and squeeze in the juice. Stir and let the mixture simmer for about 1 minute to combine the flavors.
- Add the gnocchi:Add the cooked gnocchi directly to the pan with the lemon butter and stir gently to coat them in the butter.
- Add the Parmesan and cream (optional):Stir in the grated Parmesan and let it melt into the sauce. Save about half to put on top. If you prefer a creamier texture, add 1 – 2 dl of heavy cream and let the sauce simmer for another minute.
- Finish and season:Stir in the chopped parsley and season with salt and freshly ground black pepper to taste.