Friday, May 21, 2010

Gnocchi with lemon cream and basil

Yes, I'm afraid of tomato-based pasta sauces and will nine times out of 10 choose a creamy one.

I promise, there will be a low-fat pasta sauce on this blog at some point in my life.


1/2 cup stock

300ml 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

8-10 basil leaves, chiffonade (sliced thinly) or torn (better option)



1. 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!

2. Add pepper, 1/2 cup parmesan, spinach and most of the basil, reserving some for the top.

3. Cook gnoochi according to packet directions and drain. Add to the sauce.

4. I like to serve mine with chopped fresh tomato on top with the remaining basil and a serve of garlic bread.

1 comment:

  1. I just made this for dinner tonight.  YUM!  I could've used a little more basil, but it was delicious.