Potato Gnocchi with Basil Cream Sauce
1 pound of gnocchi (can be purchased or use your favorite recipe)
1 tablespoon butter
1 teaspoon minced garlic
1 cup heavy cream
½ cup chicken stock or broth
zest of 1 lemon
Juice of ¼ lemon, freshly squeezed
8 basil leaves, torn in half
¾ cup grated Parmigiano Reggiano cheese
kosher salt and freshly ground black pepper, to taste
Melt the butter in a large, wide, heavy-bottomed saucepan over medium heat. Add the garlic and cook, stirring occasionally, until softened but not browned, about 3 minutes. Stir in the cream and stock, bring to a boil, and cook until reduced by half, about 8 minutes. Stir in the lemon zest and juice.
Meanwhile, bring a large pot of salted water to a boil. Add a few gnocchi at a time, and cook until they float, about 5 minutes. Use a slotted spoon to transfer them to the sauce and warm through.
Add the basil and cheese to the pan, season with salt and pepper, and toss well to combine all the ingredients. Serve immediately.
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