1 Tbsp (15 ml) olive oil 1 Tbsp (15 ml) butter 1 small onion, finely chopped 2 garlic cloves, minced 1 C (250 ml) fresh cream ¼ C (60 ml) full cream milk 80 g Parmesan, finely grated Zest of 1 lemon ½ lemon, juiced (about 1½ Tbsp) Salt and freshly ground black pepper
To Serve
500 g potato gnocchi, cooked according to the package instructions 2 Tbsp (30 ml) butter (optional step) macadamia nuts, lightly toasted and chopped reserved lemon zest freshly grated Parmesan to garnish
Method
Heat the olive oil and butter to a saucepan over medium heat. Add the onion and cook for 6–8 minutes until soft and translucent. Add the garlic and cook for a further 1 minute until fragrant.
Pour in the cream and milk and bring to a gentle simmer for 2–3 minutes until slightly thickened. Stir in the Parmesan, lemon zest and lemon juice, seasoning with salt and pepper. If needed, add a splash of the water to loosen the sauce.
To Serve
Bring a large pot of well-salted water to a gentle boil. Add the gnocchi and cook for 2–3 minutes, or until they float to the surface. Remove with a slotted spoon and drain well. Heat a wide frying pan over medium-high heat and melt the butter. Add the cooked gnocchi and sauté for 3–5 minutes until lightly golden on all sides (this frying step is optional and can be omitted if preferred).
Spread half the sauce onto serving plates,top with the gnocchi and spoon over the remaining sauce. Garnish with a sprinkling of macadamia nuts, lemon zest and extra Parmesan. Serve immediately.
Gnocchi in Lemon Parmesan Cream Sauce
A rich, comforting gnocchi dish finished with bright lemon and nutty Parmesan.
1 Tbsp (15 ml) olive oil 1 Tbsp (15 ml) butter 1 small onion, finely chopped 2 garlic cloves, minced 1 C (250 ml) fresh cream ¼ C (60 ml) full cream milk 80 g Parmesan, finely grated Zest of 1 lemon ½ lemon, juiced (about 1½ Tbsp) Salt and freshly ground black pepper
To Serve
500 g potato gnocchi, cooked according to the package instructions 2 Tbsp (30 ml) butter (optional step) macadamia nuts, lightly toasted and chopped reserved lemon zest freshly grated Parmesan to garnish
Method
Heat the olive oil and butter to a saucepan over medium heat. Add the onion and cook for 6–8 minutes until soft and translucent. Add the garlic and cook for a further 1 minute until fragrant.
Pour in the cream and milk and bring to a gentle simmer for 2–3 minutes until slightly thickened. Stir in the Parmesan, lemon zest and lemon juice, seasoning with salt and pepper. If needed, add a splash of the water to loosen the sauce.
To Serve
Bring a large pot of well-salted water to a gentle boil. Add the gnocchi and cook for 2–3 minutes, or until they float to the surface. Remove with a slotted spoon and drain well. Heat a wide frying pan over medium-high heat and melt the butter. Add the cooked gnocchi and sauté for 3–5 minutes until lightly golden on all sides (this frying step is optional and can be omitted if preferred).
Spread half the sauce onto serving plates,top with the gnocchi and spoon over the remaining sauce. Garnish with a sprinkling of macadamia nuts, lemon zest and extra Parmesan. Serve immediately.
