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Two white bowls of a zuchinni and gnocchi dish topped with breadcrumbs and parmesan. Beside the bowls on the left is two black forks, a small bowl of breadcrumbs, a small bowl of parmesan and parmesan on the counter. On the right is two basil leaves on the counter.
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One Pan Lemon Gnocchi

This 20-minute creamy gnocchi dinner will have everyone asking for the recipe. Dairy-free and 100% delicious!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 362kcal
Author Danielle Brown
Cost $9

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.

Nutrition

Calories: 362kcal | Carbohydrates: 36g | Protein: 7g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1070mg | Potassium: 403mg | Fiber: 4g | Sugar: 3g | Vitamin A: 232IU | Vitamin C: 29mg | Calcium: 51mg | Iron: 5mg
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