Description
This creamy lemon pesto gnocchi with broccoli is a quick and flavorful 25-minute meal combining tender potato gnocchi, vibrant broccoli or broccolini, and a rich, zesty lemon pesto cream sauce, finished with fresh kale and toasted nuts for added texture and taste.
Ingredients
Scale
Main Ingredients
- 16 oz. potato gnocchi, homemade or store-bought
- 2-3 cups broccoli or broccolini, ends trimmed
- 2 cups chopped kale, fresh or frozen
- 1 tablespoon extra virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 ½ cups organic heavy cream
- ½ cup pesto sauce
- ¼ cup organic vegetable stock or broth
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- ½ cup freshly grated Parmesan cheese
- Chopped toasted walnuts or favorite nuts/seeds (for garnish)
Instructions
- Boil the Gnocchi: In a medium saucepan, bring water to a boil over medium-high heat. Add the potato gnocchi and cook for 4 to 5 minutes or until they float to the surface. Remove from the heat, drain well, and set aside.
- Sauté the Broccolini/Broccoli: Heat olive oil in a 10-inch skillet over medium-high heat. Add the broccoli or broccolini and season with sea salt, black pepper, garlic powder, smoked paprika, dried basil, and dried oregano. Cook for about 3 to 4 minutes until the vegetables darken slightly and wilt. Remove from heat and set aside.
- Prepare the Creamy Lemon Pesto Sauce: In a large 12-inch skillet, melt the unsalted butter over medium-high heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant. Stir in the pesto sauce, heavy cream, vegetable stock, freshly squeezed lemon juice, and lemon zest. Stir continuously until the mixture is smooth and combined. Bring to a light bubble and simmer for 1 to 2 minutes. Whisk in the freshly grated Parmesan cheese until melted and the sauce thickens, approximately 2 to 3 minutes.
- Combine and Cook: Add the drained gnocchi, sautéed broccoli or broccolini, and chopped kale into the creamy lemon pesto sauce. Stir well to coat all the ingredients evenly and heat through for about 1 to 2 minutes. Remove from heat.
- Serve: Plate the creamy lemon pesto gnocchi immediately. Garnish with chopped toasted walnuts or your favorite nuts/seeds for added crunch and flavor. Enjoy your vibrant, zesty, and comforting meal!
Notes
- Gnocchi can be store-bought or homemade depending on preference.
- If kale is frozen, thaw slightly before adding to the sauce to ensure even heating.
- To toast nuts, heat them in a dry skillet over medium heat for 2-3 minutes until fragrant, stirring frequently to avoid burning.
- Vegetable stock or broth adds depth to the sauce; vegetable broth can be substituted if preferred.
- Adjust seasoning to taste, especially salt and pepper.
- For a lighter version, replace heavy cream with half-and-half or a cashew cream alternative.
