Spring Gnocchi With Basil & Lemon Oils

Spring Gnocchi with Essential Oils

This dish is perfect for spring or summer!  I love pasta and I love potatoes so when you combine the two for a delicate potato gnocchi, I am pretty much in heaven.  All those amazing veggies make it even better! 

Spring Gnocchi with Basil & Lemon Essential Oils

(Recipe and image by doTERRA.)


  • 2 (10-ounce) bags potato gnocchi
  • 2 tablespoons coconut or olive oil
  • 1 bell pepper, sliced in strips
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 small zucchini, sliced
  • 3 cups of raw spinach
  • 8 ounces grape tomatoes, halved
  • 1 drop Basil Essential Oil
  • 1 drop Lemon Essential Oil
  • 2 teaspoons fresh lemon juice
  • ½ cup parmesan cheese (omit to make vegan friendly)
  • 1 teaspoon fresh chopped rosemary leaves
  • Salt and pepper to taste


  1. Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until golden brown. Transfer to bowl and set aside.
  2. Add remaining 1 teaspoon oil, onion, zucchini, and bell pepper to pan and sauté, stirring, over medium heat.
  3. Stir in garlic and water. Cover and cook until vegetables are soft.
  4. Add spinach and cook, stirring, until spinach starts to wilt.
  5. Stir in tomatoes, salt, pepper, lemon juice, essential oils, and fresh herbs.
  6. Stir in gnocchi and sprinkle with parmesan cheese.
  7. Cover and cook until cheese is melted.

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