If you’re craving a vibrant, cozy, and irresistible dinner that feels like pure comfort with a zesty twist, this Creamy Lemon Pesto Gnocchi with Broccoli Recipe will absolutely hit the spot! It’s a dish that combines pillowy gnocchi, tender-crisp broccoli, and a luscious cream sauce rounded out by fresh basil pesto and bright lemon, finished with a sprinkle of Parmesan for the ultimate flavor pop. Whether you’re pulling off a speedy weeknight dinner or impressing friends on a relaxed weekend, this recipe’s got everything: it’s rich yet fresh, hearty but light, and always a total crowd-pleaser.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity—each ingredient brings its own flair, creating a harmonious blend of flavors, textures, and colors on your plate. You’ll taste how crucial every element is, so don’t skimp on the details!
- Gnocchi: These plush potato dumplings are the dish’s star, offering chewy satisfaction and soaking up that creamy lemony sauce.
- Olive oil: A few tablespoons give the sauce its silky sheen and help bloom the aroma of sautéed garlic.
- Broccoli florets: They add gorgeous green color, a nutritious crunch, and a veggie boost that pairs perfectly with gnocchi.
- Garlic: Freshly minced is best for infusing the olive oil—and the whole recipe—with mouthwatering depth.
- Salt: Essential for balancing the flavors and seasoning both pasta and veggies.
- Black pepper: Just a pinch sharpens the creamy sauce and highlights the citrus notes.
- Heavy cream: This is what makes the sauce so dreamy and rich, but you can go lighter if you wish.
- Basil pesto: A spoonful infuses the whole dish with herbal, nutty, and garlicky goodness—store-bought or homemade both work!
- Lemon zest: Don’t skip it! The zest brings sunshine-bright aroma that lifts every bite.
- Lemon juice: This adds tang and a refreshing brightness—not just flavor, but a mood boost!
- Grated Parmesan cheese: For that savory, umami-rich finish—plus, it helps thicken the sauce perfectly.
- Red pepper flakes & extra Parmesan: For serving, if you love a little heat and a final cheesy flourish!
How to Make Creamy Lemon Pesto Gnocchi with Broccoli Recipe
Step 1: Boil the Gnocchi and Broccoli
Bring a big pot of salted water to a bubbling boil. Add your gnocchi and let them cook as directed, and just before they’re finished, toss in your broccoli florets for the last two minutes. This makes the broccoli bright green and tender without overcooking—so easy! Drain and have them ready for the pan.
Step 2: Sauté the Garlic
In a large skillet over medium heat, pour in the olive oil and add minced garlic. Sauté for about a minute, just until it smells wonderful and fragrant. This quick step adds tremendous flavor as the base for your creamy sauce.
Step 3: Combine the Gnocchi and Broccoli with Flavors
Toss the cooked gnocchi and broccoli right into the skillet with the garlic, then sprinkle in your salt and pepper. Give everything a nice stir so those flavors begin mingling and the gnocchi gets lightly coated with garlicky oil.
Step 4: Add Cream and Pesto
Pour in the heavy cream and basil pesto, stirring gently. Add your fresh lemon zest and juice now, too—the aroma will make you hungry already! Let the sauce gently simmer for a couple of minutes, stirring frequently until it’s thickened a bit and everything is beautifully coated.
Step 5: Finish with Parmesan
Sprinkle in the grated Parmesan and stir until it melts, giving your sauce a creamy texture and rich flavor. Taste and add a pinch more salt or pepper if needed. That’s it—you’re ready to serve!
How to Serve Creamy Lemon Pesto Gnocchi with Broccoli Recipe
Garnishes
To make each serving even more enticing, scatter on extra Parmesan, a sprinkle of red pepper flakes for heat, and perhaps a bit more lemon zest for that citrus sparkle. A leaf or two of fresh basil looks gorgeous and hints at the pesto blend inside.
Side Dishes
This Creamy Lemon Pesto Gnocchi with Broccoli Recipe pairs well with a crisp green salad dressed in lemon vinaigrette, or some crusty bread to mop up the remaining sauce. Try steamed asparagus or roasted tomatoes for a beautiful, balanced plate.
Creative Ways to Present
Plate this dish in shallow bowls to showcase the golden sauce and vibrant green broccoli. For a dinner party twist, serve in individual gratin dishes and broil with extra Parmesan for a bubbly finish. Or, toss in some toasted pine nuts for a rustic, nutty crunch.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of your Creamy Lemon Pesto Gnocchi with Broccoli Recipe, store them in an airtight container in the refrigerator for up to three days. The flavors deepen as it sits, making it just as delicious reheated!
Freezing
While gnocchi can sometimes lose their delicate texture in the freezer, you can freeze this dish if needed. Place in a freezer-safe container for up to one month. Thaw overnight in the fridge for best results before reheating.
Reheating
To reheat, simply warm gently in a saucepan over low heat, adding a splash of cream or milk if the sauce seems too thick. You can also microwave individual portions, stirring halfway through for even warming.
FAQs
Can I use homemade gnocchi instead of store-bought?
Absolutely! Homemade gnocchi will be even more tender and flavorful. Just boil as usual and proceed with the Creamy Lemon Pesto Gnocchi with Broccoli Recipe steps.
Is this recipe gluten-free?
Traditional gnocchi usually contain wheat, but you can swap in gluten-free potato gnocchi for a delicious gluten-free version of this recipe.
What can I substitute for heavy cream?
If you want to lighten things up, use half-and-half or whole milk instead of cream. The sauce will be a bit less rich, but still flavorful and creamy.
Can I add protein to make it a heartier meal?
Definitely! Cooked chicken, sautéed shrimp, or even cannellini beans can be stirred into the skillet with the gnocchi and broccoli for a protein boost.
How do I keep the broccoli bright green and crisp?
Adding the broccoli to the boiling water just for the last two minutes keeps it vibrant and perfectly tender-crisp. Don’t overcook, and immediately drain and proceed with the recipe.
Final Thoughts
Give the Creamy Lemon Pesto Gnocchi with Broccoli Recipe a try and let it become a new favorite in your rotation! Its perfect balance of creamy, zesty, and veggie-packed goodness means you’ll want to make it again and again. Gather your ingredients, invite a friend, and prepare to devour every bite!
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Creamy Lemon Pesto Gnocchi with Broccoli Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
Indulge in this delightful Creamy Lemon Pesto Gnocchi with Broccoli recipe that promises a burst of flavors in every bite. Perfect for a quick and satisfying weeknight meal, this dish combines the richness of heavy cream with the zesty tang of lemon and basil pesto, all enveloping pillowy gnocchi and tender broccoli florets. A touch of Parmesan adds a creamy finish, making it a comforting and flavorful vegetarian pasta dish.
Ingredients
Gnocchi and Broccoli:
- 1 pound shelf-stable or refrigerated gnocchi
- 2 tablespoons olive oil
- 3 cups small broccoli florets
Sauce:
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/4 cup basil pesto
- zest of 1 lemon
- 2 tablespoons lemon juice
- 1/4 cup grated Parmesan cheese
- optional red pepper flakes and extra Parmesan for serving
Instructions
- Boil the Gnocchi and Broccoli: Bring a large pot of salted water to a boil. Cook the gnocchi according to package directions, adding the broccoli florets during the last 2 minutes of cooking. Drain and set aside.
- Prepare the Sauce: In a large skillet over medium heat, add olive oil and sauté garlic for 1 minute until fragrant. Add the cooked gnocchi and broccoli to the skillet, then season with salt and pepper. Pour in the heavy cream and stir in the pesto, lemon zest, and lemon juice.
- Simmer and Finish: Simmer for 2–3 minutes, stirring frequently, until the sauce is thickened and the gnocchi is coated. Stir in the Parmesan cheese until melted and creamy. Taste and adjust seasoning if needed. Serve warm with extra Parmesan and a pinch of red pepper flakes if desired.
Notes
- For a lighter version, substitute half-and-half or whole milk for the cream.
- You can also use cauliflower instead of broccoli, or add cooked chicken for extra protein.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg
