Classic Potato Gnocchi with Lemon Butter, Ricotta and Parsley

60 minutes

serves 2

If you haven’t stocked up on classic russet potatoes yet for your quarantine situation, I highly recommend you go get some *right this second*….or whenever you can. Potatoes are starchy and simple, which make them a great canvas for a variety of dishes. You can dress them up and make a gnocchi, or you can dress them down and make roasted potatoes with salt and pepper. Potatoes are like the black tank top of food. You can jazz them up with everything.

lemon butter potato gnocchi ricotta parsley

On that note, let’s talk about this simple potato gnocchi recipe. All we’re doing is making a classic potato gnocchi (the recipe is pretty much the same no matter where you go — however, the amount of flour you’ll use is different than how much I will use, due to every potato being different.) And then, we’re making a light, zesty and buttery lemon butter to toss these bad boys in. We’re boiling the gnocchi and then coating them in our beautiful lemon butter sauce, which will give them beautiful browned edges to complement and contrast their fluffy center. To top everything off, we’re plating our gnocchi with a generous portion of our sauce (obviously) PLUS some ricotta, fresh cracked pepper, lemon zest, fresh parsley and Parmesan. And of course, if you don’t have any of these items, please do not be sad. You really don’t need any of the cheese or fresh herbs. Lemon, butter and salt are simply enough for the sauce.

I’m a visual learner, so I love to watch videos of dishes being made as I read and make a recipe. For those of you that want to see how this is made, from start to finish, I demo’ed the WHOLE thing on Amazon LIVE. This is not edited or cut, so it truly captures everything you need to do. Click the hyperlink to watch 🙂

5 from 9 Reviews


Adjust Servings
Potato Gnocchi
4 medium russet potatoes
1tsp salt
1 3/4cups flour
1 egg
Lemon Butter
1/4cup olive oil
4tbsp butter
Juice of 1 lemon
Pinch of salt
Pinch of dried thyme
Pinch of dried tarragon
Zest of 2 lemons
Fresh cracked black pepper
Olive oil
Fresh parsley