August 5, 2012
Gnocchi with basil cream sauce is an easy Sunday supper. Cream, chicken stock, lemon zest and garlic are combined in a saucepan and reduced until it is thick and extra creamy. You'll want to add the basil at the very end to keep the integrity of the herb. It gives the sauce a fresh and vibrant flavor. You can of course make fresh gnocchi but if you are looking for a stress-free meal, packaged fresh gnocchi is the way to go. Serve this dish with a bright green salad and garlic bread.
1/2 cup stock
1 1/4 cup (300 ml) cream
1 teaspoon lemon zest
1 clove garlic, minced
A handful of spinach (or more if you want... it wilts down dramatically)
1/2 cup parmesan
10 basil leaves, chiffonade (sliced thinly) or torn (better option)
1 package gnocchi
Put stock, cream, zest and garlic into a frying pan and boil vigorously until reduced to about half. The sauce needs to be fairly thick to coat the pasta. It will take 10-15 minutes. Be careful not to let it boil over!
Add pepper, 1/2 cup parmesan, spinach and most of the basil, reserving some for the top.
Cook gnocchi according to packet directions and drain. Add to the sauce.
I like to serve mine with chopped fresh tomato on top with the remaining basil and a serve of garlic bread.
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