If you want an easy dinner that impresses a crowd, then you have to make One Pan Lemon Gnocchi. This dinner will be ready in 20-minutes but packs the flavor of a gourmet pasta dish. You’d seriously never guess it’s dairy-free! If you want more one pan recipes, check out One Pan Gnocchi, One Pan Taco Casserole, and Viral One Pan Dumplings.
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Notes on Ingredients
- Gnocchi: Any kind of gnocchi you want to use is fine. I used dry-packed potato gnocchi. Use gluten-free to make this dish gluten-free. Love gnocchi? Make Mediterranean Gnocchi next!
- Coconut milk: Use canned, full-fat coconut milk which will add creaminess and richness to this dish.
- Nutritional yeast: Adds cheesiness to the dish without dairy! Find nutritional yeast in the spices/seasoning aisle or baking aisle of your grocery store.
- Zucchini: Feel free to sub any vegetable. Spinach, kale, or green beans works.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make One Pan Lemon Gnocchi?
- Sauté shallot and garlic in olive oil on medium heat.
- Add in zucchini and sauté for another 5 minutes.
- Add in the rest of the ingredients and stir to combine well.
- Cover and turn the heat down to low and cook for 10 minutes (until gnocchi is tender).
- Garnish with fresh basil, parmesan, and toasted breadcrumbs.
- Enjoy!
- Step 1: First, sauté the shallot and garlic in olive oil until translucent.
- Step 2: Then, add zucchini and sauté for another couple minutes.
- Step 3: Add in the rest of the ingredients and stir well. Cover with a lid and simmer on low for 10 minutes.
- Step 4: Finally, garnish with fresh basil, toasted breadcrumbs, and vegan parmesan cheese. Enjoy warm!
Commonly Asked Questions
Check the gnocchi at the 10-minute mark. Because it’s simmering on low, it will take longer than the normal 3-4 minutes! I always recommend doing a fork test and piercing a couple pieces or trying one.
There may be a subtle coconut undertone to this dish if you are sensitive to coconut. The lemon and nutritional yeast are strong flavors that cover most of the coconut flavor. Feel free to use another type of creamy milk in replacement.
Sure! Green beans, broccoli, or chopped asparagus would make great additions. You could also wilt in spinach or kale.
Use a gluten-free potato gnocchi and if using breadcrumbs as a garnish, be sure to use gluten-free.
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Extra Helpful Tips
- Use gluten-free gnocchi to make this dish gluten-free.
- Add a protein on the side like air-fried crispy tofu or mix in lentils.
- Use fresh lemon juice if you can to enhance the flavor in this dish. Otherwise, bottled lemon juice is fine.
- Garnish with toasted breadcrumbs, crushed black pepper, grated vegan parmesan, and lots of fresh basil.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove for a couple minutes until warmed through.
If you tried this One Pan Lemon Gnocchi or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
One Pan Lemon Gnocchi
Equipment
Ingredients
- 3 tablespoon olive oil
- 1 shallot finely diced
- 3 garlic cloves minced
- 1 zucchini large, cubed
- 1 cup coconut milk full fat unsweetened canned, shake it first then pour
- 2 tablespoon lemon zest
- 2 tablespoon nutritional yeast
- 1 cup vegetable broth
- 10-12 oz gnocchi package
- 1 lemon juiced
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Mince garlic and shallot. Chop zucchini and set aside.
- In a large non-stick pot or pan, sauté shallot and garlic in olive oil on medium heat.
- Add in zucchini and sauté for another 5 minutes until golden.
- Add in the rest of the ingredients and then stir to combine well.
- Cover and turn the heat down to low and cook for 10 minutes (or until gnocchi is tender).
- Garnish with basil, dairy-free parmesan, and toasted breadcrumbs.
- Enjoy!!
Notes
- Use gluten-free gnocchi to make this dish gluten-free.
- Add a protein on the side like air-fried crispy tofu or mix in lentils.
- Use fresh lemon juice if you can to enhance the flavor in this dish. Otherwise, bottled lemon juice is fine.
- Garnish with toasted breadcrumbs, crushed black pepper, grated vegan parmesan, and lots of fresh basil.
Jordan Stacy says
Literally the best gnocchi dish I’ve ever had! You’d absolutely never know it’s dairy-free and I couldn’t taste the coconut milk at all. So easy too!!!