These creamy lemon gnocchi combine light, pillowy ricotta gnocchi with a buttery lemon pepper sauce that feels both comforting and bright. Inspired by Italian coastal cooking, this dish highlights simple ingredients transformed into a silky, restaurant-worthy meal that’s perfect for weeknights or special occasions.
Why You’ll Love This Recipe
This recipe is quick to prepare yet tastes elegant and refined. The lemon adds freshness without overpowering, while the butter and cheese create a naturally creamy sauce without needing heavy cream. It’s a wonderful balance of richness, acidity, and gentle heat from black pepper. Plus, it comes together in minutes once your gnocchi are ready.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the gnocchi and sauce:
1 batch ricotta gnocchi (about 450 g cooked gnocchi)
1 medium lemon (zested and juiced)
4 tablespoons unsalted butter
¾ teaspoon freshly ground black pepper, plus more to taste
2 tablespoons finely chopped fresh parsley or basil
Additional grated Parmigiano-Reggiano cheese, to taste
Directions
Bring a large pot of water to a rolling boil. Season generously with salt.
Zest the lemon fully, then cut it in half and juice one half. Reserve the remaining half for adjusting the sauce later.
In a large skillet or shallow pan, melt the butter over medium-low heat.
Add the lemon zest, half of the lemon juice, and the black pepper to the melted butter. Stir frequently and let the mixture gently reduce for 1 to 2 minutes until aromatic.
Reduce the heat to low to prevent the butter from browning.
Add the ricotta gnocchi to the boiling water. Once they float to the surface, cook for an additional 30 seconds.
Using a slotted spoon, transfer the gnocchi directly to the skillet, reserving about ½ cup of the cooking water.
Add ¼ cup of the reserved pasta water to the skillet and gently stir to coat the gnocchi.
Turn off the heat. Gradually sprinkle in about three-quarters of the grated cheese, stirring constantly until the sauce emulsifies and becomes creamy.
If the sauce is too thick, add a little more pasta water, one tablespoon at a time.
Taste and adjust with salt, additional pepper, and more lemon juice if desired.
Garnish with the remaining cheese and fresh herbs. Serve immediately.
Servings and timing
This recipe yields 2 large servings.
Prep time: 30 minutes
Cook time: 30 minutes
Inactive time: 10 minutes
Total time: approximately 1 hour and 10 minutes
Variations
For a richer sauce, add ½ cup heavy cream along with the lemon juice, zest, and black pepper, and let it reduce until slightly thick before adding the gnocchi.
You can substitute ricotta gnocchi with potato gnocchi if preferred.
Add sautéed spinach or peas for a touch of green and extra texture.
For extra brightness, finish with a small drizzle of olive oil before serving.
Storage/Reheating
This dish is best enjoyed fresh, as the sauce is at its creamiest right after cooking. If needed, store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of water to loosen the sauce. Avoid microwaving, as it may cause the sauce to separate.
FAQs
Can I make this recipe ahead of time?
The gnocchi can be prepared in advance, but the sauce is best made fresh just before serving.
What kind of lemon works best?
Any fresh lemon works well, but sweeter varieties provide a softer acidity.
Can I use store-bought gnocchi?
Yes, both fresh and shelf-stable gnocchi work well in this recipe.
Why did my sauce separate?
This usually happens if the heat is too high or the cheese is added too quickly. Lower heat and stir constantly.
How do I fix a broken sauce?
Add a bit of reserved pasta water and stir vigorously over low heat until it comes back together.
Is this dish very lemony?
It’s balanced and bright, not overpowering. You can always adjust the lemon juice to taste.
Can I add protein to this dish?
Yes, grilled chicken or sautéed shrimp pair nicely with the lemon sauce.
What cheese can I use instead of Parmigiano-Reggiano?
A finely grated aged hard cheese with good melting properties works well.
Is this recipe spicy?
It has gentle heat from black pepper but is not spicy.
Can I make this gluten-free?
Yes, simply use gluten-free gnocchi.
Conclusion
Lemon Gnocchi al Limone is a beautiful example of how simple ingredients can create something truly special. With its creamy texture, fresh citrus flavor, and comforting richness, this dish is perfect for anyone who loves elegant Italian-inspired cooking without complicated steps.
This Lemon Gnocchi (Gnocchi al Limone) is a creamy, citrusy pasta dish made with pillowy ricotta gnocchi, a buttery lemon pepper sauce, and Parmigiano-Reggiano. It’s bright, comforting, and ideal for both casual dinners and special occasions.
Ingredients
1 batch ricotta gnocchi (about 450 g cooked gnocchi)
1 medium lemon (zested and juiced)
4 tablespoons unsalted butter
¾ teaspoon freshly ground black pepper, plus more to taste
