Creamy Lemon Pesto Gnocchi with Broccoli Recipe
If you’re craving a dish that practically bursts with flavor and comfort but still feels bright and light, you absolutely must try this Creamy Lemon Pesto Gnocchi with Broccoli Recipe. Plump gnocchi pillows get tossed in a luscious lemony pesto sauce, speckled with vibrant broccoli, and finished off with just the right hit of Parmesan. It’s a speedy weeknight dinner that delivers restaurant-level taste in every spoonful, and it’s about to become your new obsession.
Ingredients You’ll Need
This Creamy Lemon Pesto Gnocchi with Broccoli Recipe is all about simple, fresh ingredients coming together beautifully. Each one brings something unique, so nothing is here by accident – from the vibrant pops of broccoli to the rich, creamy sauce.
- Potato gnocchi (1 lb): These soft, tender dumplings soak up every drop of that creamy pesto sauce and provide hearty, comforting bites.
- Broccoli florets (2 cups, small): Adds color, crunch, and a boost of nutrition – cut them small so they mix seamlessly with the gnocchi.
- Olive oil (1 tablespoon): Gets the sauce started and helps the garlic bloom with flavor.
- Garlic (2 cloves, minced): A little goes a long way, bringing aromatic goodness to the sauce base.
- Basil pesto (1/2 cup): The star of the sauce, infusing the gnocchi with fresh, herby notes.
- Heavy cream (1/2 cup): Makes the sauce luxuriously smooth and, well, creamy without feeling heavy.
- Lemon zest (1/2 teaspoon): Delivers a zingy brightness that cuts through the richness of the dish.
- Fresh lemon juice (1 tablespoon): Balances the sauce with lively tang and lifts the pesto even higher.
- Grated Parmesan cheese (1/4 cup): Melts into the sauce for extra savoriness and a bit of salty bite.
- Salt and black pepper: Essential for seasoning and finishing to your exact taste; don’t skip!
How to Make Creamy Lemon Pesto Gnocchi with Broccoli Recipe
Step 1: Blanch the Broccoli
Bring a large pot of salted water to a boil. Drop in the broccoli florets and let them cook for 2 to 3 minutes, just until they’re bright green and tender-crisp. Scoop them out with a slotted spoon and set aside. This keeps the broccoli vibrant and stops it from overcooking later in the skillet.
Step 2: Cook the Gnocchi
Using the same boiling water, add your potato gnocchi. They’re ready when they start floating to the top – usually just 2 to 3 minutes. Drain the gnocchi gently so they maintain their pillowy texture, and set them aside for now.
Step 3: Sauté the Garlic
In a large skillet over medium heat, pour in the olive oil and let it warm. Add your minced garlic, letting it sizzle for about 30 seconds until fragrant. This quick step creates a deeply flavorful base for your creamy pesto sauce.
Step 4: Make the Creamy Pesto Sauce
To the skillet, stir in the basil pesto and heavy cream. Add the lemon zest and lemon juice as well. Let everything simmer for 2 to 3 minutes, stirring occasionally, until the sauce thickens just a bit and the flavors meld together in the best possible way.
Step 5: Toss Everything Together
Now, tip in the drained gnocchi and your blanched broccoli. Gently toss everything so the gnocchi and broccoli get thoroughly coated in the creamy, lemony pesto sauce. Sprinkle in the grated Parmesan and toss again, seasoning with salt and black pepper to taste. Your Creamy Lemon Pesto Gnocchi with Broccoli Recipe is ready to be served hot!
How to Serve Creamy Lemon Pesto Gnocchi with Broccoli Recipe
Garnishes
I love to finish this dish with a shower of extra freshly grated Parmesan and a few curls of lemon zest. A sprinkle of cracked black pepper or some fresh basil leaves takes it to the next level, adding color and a burst of fragrance as you dig in.
Side Dishes
This Creamy Lemon Pesto Gnocchi with Broccoli Recipe is wonderfully rich and satisfying on its own, but you can’t go wrong with a crisp green salad or a basket of warm, crusty bread for scooping up any leftover sauce.
Creative Ways to Present
To make things extra special, serve the gnocchi in shallow pasta bowls and top each portion with a drizzle of good olive oil and a few pine nuts for crunch. Or, plate it family-style on a big platter for a cozy, shareable meal that everyone can tuck into.
Make Ahead and Storage
Storing Leftovers
Leftovers of the Creamy Lemon Pesto Gnocchi with Broccoli Recipe keep beautifully in an airtight container in the fridge for up to three days. The gnocchi may soak up some sauce as it sits, but the flavors get even better by day two!
Freezing
This dish is best enjoyed fresh, but if you must freeze it, let it cool completely first. Store in a freezer-safe container for up to one month. The texture of the gnocchi may soften a tad upon reheating, but the taste will still shine.
Reheating
To reheat, add a splash of cream or milk to revitalize the sauce, then warm gently on the stovetop over low heat. Microwaving works too, but stir often to ensure the sauce stays creamy and the gnocchi don’t dry out.
FAQs
Can I use homemade gnocchi instead of store-bought?
Absolutely! Homemade gnocchi will make your Creamy Lemon Pesto Gnocchi with Broccoli Recipe feel even more special. Just boil them as you normally would and follow the same steps in the recipe.
What if I don’t have heavy cream?
Half-and-half or whole milk can substitute for heavy cream, though your final sauce will be a bit lighter and less rich. For a dairy-free twist, try an unsweetened plant-based creamer.
Can I add protein to this dish?
You sure can! Grilled chicken, sautéed shrimp, or even crispy chickpeas work beautifully with the other flavors in this Creamy Lemon Pesto Gnocchi with Broccoli Recipe.
How can I make it vegan?
Use a vegan pesto and swap in your favorite non-dairy cream (such as cashew or oat) plus a sprinkle of nutritional yeast in place of Parmesan. Make sure the gnocchi are egg-free, too.
What other veggies work well in this?
Feel free to swap the broccoli for asparagus tips, snap peas, or baby spinach for a delicious variation. The creamy pesto and lemon flavors are totally versatile with all kinds of greens in your Creamy Lemon Pesto Gnocchi with Broccoli Recipe.
Final Thoughts
This Creamy Lemon Pesto Gnocchi with Broccoli Recipe is the kind of cozy, crowd-pleasing meal you’ll want to make again and again. Bright, creamy, and packed with fresh flavors, it’s the perfect comfort food with a zesty twist. Give it a try and savor every dreamy bite – it just might become your new go-to pasta dish!
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Creamy Lemon Pesto Gnocchi with Broccoli Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the creamy goodness of this delectable Creamy Lemon Pesto Gnocchi with Broccoli recipe. A delightful mix of flavors that will tantalize your taste buds!
Ingredients
Potato Gnocchi:
- 1 lb potato gnocchi (shelf-stable or refrigerated)
Broccoli:
- 2 cups small broccoli florets
Sauce:
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1/2 cup basil pesto
- 1/2 cup heavy cream
- 1/2 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Cook Broccoli: Bring a large pot of salted water to a boil. Add broccoli and cook for 2–3 minutes. Remove and set aside.
- Cook Gnocchi: Cook gnocchi according to package instructions in the same pot. Drain and set aside.
- Make Sauce: In a skillet, heat olive oil, add garlic, stir in pesto and cream. Add lemon zest and juice. Simmer for 2–3 minutes.
- Combine: Add gnocchi and broccoli to the skillet. Stir in Parmesan, salt, and pepper. Serve hot.
Notes
- You can use kale or spinach pesto for a twist.
- Swap broccoli with asparagus or peas.
- Add grilled chicken or shrimp for extra protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 3g
- Sodium: 430mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg
