Creamy Spring Green Gnocchi Recipe with Easy Lemon Brown Butter Sauce

Written by

mandy

Posted on January 12, 2026

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Pasta Recipes

January 12, 2026

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Let me tell you, the scent of fresh lemon mingling with nutty browned butter and tender, pillowy gnocchi is enough to make anyone’s mouth water. The first time I tossed together this creamy spring green gnocchi with lemon brown butter, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It happened on a breezy Saturday afternoon, when I was knee-high to a grasshopper experimenting with flavors to brighten up a chilly spring day.

This recipe feels like a warm hug from the inside out, bringing together the brightness of lemon, the earthiness of spring greens, and the comforting creaminess of gnocchi. Honestly, my family couldn’t stop sneaking spoonfuls right off the stove (and I can’t really blame them). It’s dangerously easy to whip up but tastes like you spent hours crafting a gourmet meal.

Perfect for a cozy dinner after a long day or a sweet treat to impress your friends at a weekend get-together, this creamy spring green gnocchi with lemon brown butter is exactly what you want when craving something fresh yet indulgent. I’ve tested it a handful of times in the name of research, of course, and it’s become a staple for family gatherings, simple weeknight dinners, and even a little gift of comfort when shared. You’re going to want to bookmark this one.

Why You’ll Love This Creamy Spring Green Gnocchi Recipe

From my kitchen to yours, this recipe has been through the wringer with plenty of trial and error, making it both foolproof and delicious. Here’s why this creamy spring green gnocchi with lemon brown butter deserves a spot in your recipe collection:

Quick & Easy: Comes together in under 30 minutes—perfect for busy weeknights or those last-minute cravings that hit hard.
Simple Ingredients: No need for fancy trips to specialty stores; you probably have most of these in your pantry or fridge already.
Perfect for Spring: The fresh greens and lemon zest capture the season’s bright flavors beautifully.
Crowd-Pleaser: Kids and adults alike rave about the creamy texture and vibrant taste. It’s a win every time.
Unbelievably Delicious: The lemon brown butter sauce adds a rich nuttiness that perfectly balances the bright herbaceous notes.

This isn’t just another gnocchi recipe. The secret lies in the brown butter’s deep, caramelized flavor with a fresh twist of lemon zest that wakes up every bite. Plus, blending the spring greens right into the sauce makes it creamy without feeling heavy—a light but indulgent combo.

Honestly, it’s the kind of dish that makes you close your eyes after the first bite and say, “Yep, this is it.” Whether you’re impressing guests or treating yourself on a random Tuesday, this recipe delivers pure, nostalgic comfort with a fresh, modern touch.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy to find fresh at your local market.

Gnocchi: 1 lb (450 g) store-bought potato gnocchi (I recommend DeLallo for best texture, but fresh homemade works wonders too!)
Spring Greens: 4 cups (about 120 g) fresh spinach or a mix of baby kale and arugula (adds vibrant color and earthy flavor)
Unsalted Butter: 6 tbsp (85 g), for the brown butter sauce (use high-quality butter like Kerrygold for best results)
Lemon: Zest and juice of 1 medium lemon (brightens and lifts the sauce)
Heavy Cream: ½ cup (120 ml) (for that luscious, creamy texture; swap with full-fat coconut milk for dairy-free)
Garlic: 2 cloves, minced (for a subtle aromatic kick)
Grated Parmesan Cheese: ½ cup (50 g) (adds savory depth; use a vegetarian-friendly brand if needed)
Olive Oil: 1 tbsp (15 ml), for sautéing greens
Salt & Black Pepper: To taste (freshly cracked black pepper brings out the flavors beautifully)
Fresh Herbs (Optional): 2 tbsp chopped fresh basil or parsley (for garnish and extra freshness)

If you want to customize, you can swap gnocchi for gluten-free versions or even try sweet potato gnocchi for a twist. The spring greens are flexible too—swap in pea shoots or tender mustard greens if that’s what you’ve got on hand.

Equipment Needed

Large pot for boiling gnocchi
Large skillet or sauté pan (non-stick preferred, but cast iron works well too)
Microplane or fine grater (for lemon zest and Parmesan)
Wooden spoon or silicone spatula
Colander or slotted spoon (to drain gnocchi)
Measuring cups and spoons

If you don’t have a microplane, a fine grater or even a vegetable peeler works for zesting the lemon. I’ve tried this recipe with both non-stick and stainless steel pans, and the brown butter forms beautifully in either—just watch it closely so it doesn’t burn. Budget-friendly skillets from brands like T-fal can do the job without breaking the bank.

Preparation Method

Bring a large pot of salted water to a boil. Add 1 tablespoon of salt to the water. This will season the gnocchi as it cooks. (Approximate time: 8 minutes)
Cook the gnocchi: Add the gnocchi to the boiling water. They’ll float to the surface when done, usually in 2-3 minutes. Use a slotted spoon to remove them and set aside, reserving about ½ cup of the pasta water. (Tip: Don’t overcook or they’ll get mushy!)
Prepare the spring greens: While the gnocchi cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned. Add the spring greens and cook until wilted, about 2-3 minutes. Season lightly with salt and pepper.
Make the lemon brown butter sauce: In a separate pan, melt the unsalted butter over medium heat. Watch it carefully as it foams and begins to brown, swirling the pan occasionally. You’ll smell a nutty aroma and see golden-brown specks forming on the bottom—this usually takes 4-5 minutes. Remove from heat immediately to avoid burning.
Add lemon zest and juice: Stir in the lemon zest and juice into the browned butter off the heat to keep the flavors fresh and bright.
Combine cream and cheese: Pour the heavy cream into the warm brown butter, stirring gently. Add grated Parmesan cheese and stir until the cheese melts and the sauce thickens slightly (about 2 minutes). If the sauce is too thick, add reserved pasta water a tablespoon at a time to reach desired consistency.
Toss gnocchi and greens in the sauce: Add the cooked gnocchi and wilted greens to the sauce. Toss gently to coat everything evenly. Taste and adjust seasoning with salt and black pepper.
Serve immediately: Plate the gnocchi, garnish with fresh herbs, and an extra sprinkle of Parmesan if you like. (Tip: a little cracked black pepper on top adds a nice touch.)

One trick I learned is to keep the heat moderate when making brown butter; it can go from golden to burnt in seconds, so stay close. Also, tossing the gnocchi and sauce off the heat prevents the cream from curdling and keeps everything silky smooth.

Cooking Tips & Techniques for Perfect Gnocchi

Let’s face it: gnocchi can be tricky if you’re new to it, but with a few insider tips, you’ll nail this creamy spring green gnocchi every time.

Don’t overcook the gnocchi: When they float, take them out immediately. Overcooked gnocchi become mushy and lose their tender texture.
Brown butter nuances: Brown butter develops quickly. Watch for the color change and smell the nutty aroma as your cue to remove it from heat. Burnt butter tastes bitter and can ruin the dish.
Use fresh lemon zest: The zest packs more flavor than juice alone. Avoid the white pith—it’s bitter.
Wilt greens just right: Overcooked greens turn dull and soggy. A quick sauté until just wilted keeps them bright and fresh.
Timing multitasking: Boil the gnocchi while prepping your sauce and greens. This way, everything finishes together and piping hot.
Adjust sauce thickness: Add reserved gnocchi water a bit at a time if the sauce feels heavy. The starchy water helps loosen the sauce without watering it down.

I once tried rushing the brown butter step and ended up with a bitter mess—lesson learned! Patience pays off, and you’ll be rewarded with a sauce that’s silky with a rich, toasted flavor.

Variations & Adaptations

One of the best parts about this creamy spring green gnocchi with lemon brown butter is how easily you can tweak it to fit different tastes or dietary needs.

Dairy-Free Version: Swap butter for vegan butter or olive oil and replace heavy cream with coconut cream or cashew cream. Nutritional yeast adds cheesy flavor.
Protein Boost: Add cooked grilled chicken, shrimp, or toasted pine nuts for extra texture and heartiness.
Seasonal Greens: In late spring or summer, swap spinach for fresh peas or fava beans for a sweet pop. In fall, try kale or chard.
Spicy Kick: Toss in a pinch of red pepper flakes with the garlic for a subtle heat that balances the richness.
Homemade Gnocchi: Feeling ambitious? Use homemade gnocchi with ricotta or pumpkin for a different flavor profile.

Personally, I love adding toasted walnuts and swapping lemon for orange zest sometimes—it’s a fun twist that my family surprisingly adores. Feel free to play around and make this recipe yours.

Serving & Storage Suggestions

This creamy spring green gnocchi is best served hot, right off the stove, when the sauce is silky and everything smells heavenly. Plate it with a sprinkle of fresh herbs and a little extra grated Parmesan for that restaurant-quality look.

Pair it with a crisp white wine like Sauvignon Blanc or a light sparkling water with lemon to complement the bright flavors. A simple side salad with a citrus vinaigrette also works wonders for rounding out the meal.

Leftovers keep well in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce. Avoid microwaving if you can—it tends to make gnocchi rubbery.

Fun fact: the flavors actually deepen and develop overnight, so if you have the patience, the next-day version tastes just as good, if not better!

Nutritional Information & Benefits

This creamy spring green gnocchi with lemon brown butter clocks in at approximately 450 calories per serving, with a balanced mix of carbohydrates, fats, and protein. The spring greens bring in a nice dose of vitamins A, C, and K, plus fiber, while the lemon adds a vitamin C boost.

Using gnocchi made from potato provides energy-rich carbs that are gentle on the stomach. The butter and cream add richness but also supply fat-soluble vitamins. You can lighten it up by cutting the cream amount or using a milk alternative.

For those watching gluten intake, look for gluten-free gnocchi options or make your own with gluten-free flour. This recipe is vegetarian-friendly but can easily be adapted for vegan diets.

From a wellness perspective, it’s a comforting dish that feels indulgent but includes fresh greens to keep things balanced.

Conclusion

In a world of complicated recipes, this creamy spring green gnocchi with lemon brown butter is a breath of fresh air—simple, vibrant, and downright delicious. It’s got the perfect balance of rich, tangy, and fresh that makes you want to come back for seconds (and thirds!).

Feel free to tweak it to your taste—swap greens, add proteins, or spice it up. I love this recipe because it’s like comfort food with a springtime twist, bringing a little sunshine to the dinner table no matter the day.

If you give it a try, please drop a comment and let me know what you thought or how you made it your own. Sharing these little kitchen victories with you makes it all the more fun! Happy cooking, friends—you’re going to love this one.

FAQs About Creamy Spring Green Gnocchi with Lemon Brown Butter

Can I use frozen gnocchi for this recipe?

Absolutely! Just cook frozen gnocchi according to package instructions and proceed with the sauce. Fresh gnocchi will be softer, but frozen works well and saves time.

What are good substitutes for spring greens?

Try baby spinach, arugula, kale, or even tender mustard greens. Each will add a slightly different flavor but keep that fresh, green vibe.

How do I prevent the brown butter from burning?

Keep the heat at medium or medium-low and watch it closely. Once it starts turning golden and you smell a nutty aroma, remove it from the heat immediately.

Can I make this recipe vegan?

Yes! Use vegan butter or olive oil, substitute cream with coconut or cashew cream, and swap Parmesan for nutritional yeast or a vegan cheese alternative.

Is it better to make gnocchi from scratch?

Homemade gnocchi can be amazing, but store-bought is perfectly fine and much quicker. If you want to make your own, use a light hand to keep them tender and fluffy.

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