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
Scale
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
