Dinner Lunch Recipes

Crisp Gnocchi with Lemon Garlic Cream Sauce

May 7, 2012

Weight loss is a lifestyle.

It’s not a system. It’s not a diet. It’s not an exercise plan. It’s not a point nor a plan. 

It’s a lifestyle. 

When I committed to it, I had to develop new practices. New practices make new behaviors. Our behavior is something that we can change. Cooking and eating are behaviors. You can get into the behavior of eating regularly home cooked meals. 

With that in mind, let’s begin. 

One of the body saving practices that I instituted when I changed my diet was to add fresh greens to everything I ate. 

If I was having eggs for breakfast, you better believe spinach was going to be in the scramble. 

If I was making a smoothie, kale was going to be an ingredient. 

If I was making burger patties, some sort of chopped greens like arugula would be added to the mix. 

I don’t enjoy the pungent bitterness that raw greens bring. I definitely believe that they need sprucing up! But I don’t let their taste get in the way of my body goals. When I eat greens, my body gets all types of fine!!! 

But I also don’t believe that I have to resort myself to a lifetime of unlimited salad greens. Nah. That is too bland for me. 

So let’s talk about this pasta. 


Crisp Gnocchi with Lemon Garlic Cream Sauce



  • Author: Shelley
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35
  • Yield: 4 1x


1 package gnocchi

1 pt heavy cream (may be called whipping cream)

2 TB butter

2 TB flour

2 tsp garlic paste

1 lemon, zested and juice


fresh arugula or greens

grated parmesan cheese (optional)


Prepare gnocchi according to package directions. Once done, remove from boiling water with a slotted spoon and pat dry and set aside

While boiling water for gnocchi, start sauce.

In a skillet melt 2 TB butter and whisk in 2 TB flour to form a roux over med heat.

Whisk in 1 pt of heavy cream.

Add 1 tsp garlic paste (may use minced garlic but paste blends better)

Turn skillet to high heat and continue whisking for about 30 seconds.

The mixture should begin to slightly boil and thicken.

Once it thickens, turn off heat and whisk in lemon zest and the juice of 1 lemon

Add 1 more tsp of garlic paste

Add salt to taste and let rest until ready for pasta

In another skillet, heat 2 TB of olive oil

Place approx 20 pieces of gnocchi in the oil and leave unbothered for about 3 min per side (med-high heat)

Once brown on one side, flip and brown the other. (I fried my gnocchi in batches because it made it easier to manage so that none of them burned)

Remove and drain on a paper towel until all batches are finished.

Once gnocchi is finished, reheat sauce if necessary and toss with gnocchi and fresh greens in a bowl.

Serve with grated parmesan cheese



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