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

Scale

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

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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