A Quiet Spark of Brightness and Heat
Gnocchi has always felt like a pause button. Soft pillows of dough that invite you to slow down, to stir gently, and to taste fully. This version adds a subtle heat beneath the surface and the quiet brightness of lemon zest — a beautiful tension between warmth and lift. It’s a dish that doesn’t shout, but it certainly sings.
My grandmother would add lemon to almost everything—her way of “waking the food up,” as she used to say. Here, we honor that instinct, using a touch of spice to balance the citrus and elevate each bite. The result is comforting, but not sleepy. Lively, but still serene.
INGREDIENTS
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1 package (16 oz) Alessi Gnocchi
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2 tablespoons Alessi Extra Virgin Olive Oil
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2 cloves garlic, minced
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1/4 teaspoon Alessi Crushed Red Pepper
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Zest of 1 lemon
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Juice of 1/2 lemon
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1/4 teaspoon Alessi Sea Salt
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1/4 teaspoon Alessi Ground Black Pepper
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2 tablespoons grated Parmesan (optional, for finish)
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Fresh basil or parsley for garnish
INSTRUCTIONS
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Bring a large pot of salted water to a gentle boil. Add gnocchi and cook until they float—this takes just 2–3 minutes. Drain and set aside.
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In a wide skillet, warm olive oil over medium-low heat. Add garlic and crushed red pepper. Cook slowly, just until the garlic begins to turn golden and fragrant.
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Add the gnocchi to the pan and toss to coat, letting them sear slightly for a light golden edge—about 3 minutes.
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Stir in the lemon zest and a squeeze of lemon juice. Toss gently to ensure each piece is lightly glazed.
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Season with sea salt and pepper.
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Plate with care, finishing with Parmesan and fresh herbs if desired.
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Serve warm, allowing the fragrance to do half the work.
