15 Minute Lemon Parmesan Cauliflower Gnocchi.
Quick, creamy lemon-parmesan cauliflower gnocchi ready in about 15 minutes.
Servings: 1 people
Ingredients
- 12 ounces cauliflower gnocchi frozen or fresh, thawed if frozen
- 3 tablespoons unsalted butter
- 1/3 cup heavy cream
- 1/4 cup finely grated Parmesan cheese plus more for topping
- 2 lemons lemon zest zest freshly grated
- kosher salt to taste
- freshly ground black pepper to taste
- fresh herbs such as basil or parsley, for topping
Instructions
- Heat a nonstick skillet over medium heat and add the butter until melted and bubbling.
- Add the cauliflower gnocchi (frozen or thawed) in a single layer and cook undisturbed for 2–3 minutes until the bottom is golden brown.
- Flip the gnocchi and cook another 2–3 minutes until golden brown on the other side and heated through.
- Pour in the heavy cream, add the freshly grated lemon zest, and season with a pinch of kosher salt and black pepper.
- Stir in the grated Parmesan until the sauce thickens slightly and coats the gnocchi; taste and adjust seasoning if needed.
- Serve topped with fresh herbs and additional Parmesan if desired.
Equipment
- Nonstick Skillet
- Spatula
- Grater
- Measuring Spoons
Notes
- Use thawed gnocchi for faster, more even browning.
- Zest lemons before juicing to avoid losing zest.
- Adjust cream amount if you prefer a thinner or thicker sauce.
- Grate Parmesan fresh for best flavor.