If you’re looking for pure comfort in a bowl with a zesty twist, this Creamy Lemon Pesto Gnocchi with Broccoli Recipe is about to become your weeknight staple. Tender potato gnocchi swim in a dreamy, lemon-scented pesto cream sauce, brightened even further by quick-cooked broccoli florets for bite and color. Each forkful is silky, full of tangy basil flavor, and outrageously satisfying. Whether you’re feeding your family, impressing friends, or just treating yourself to a cozy dinner, this dish manages to feel both special and easygoing at the same time.

Creamy Lemon Pesto Gnocchi with Broccoli Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how a handful of everyday ingredients come together to make something this unforgettable. Each one brings a little magic, whether it’s creaminess, a bold herbal note, or a pop of brightness. Here’s what you’ll need for your Creamy Lemon Pesto Gnocchi with Broccoli Recipe:

Potato Gnocchi: These pillowy dumplings are the backbone of the dish, soaking up all that glorious sauce.
Broccoli Florets: Adds crunch, color, and a wholesome veggie boost that pairs perfectly with the lemon and pesto.
Olive Oil: Helps sauté the garlic and creates the foundation for a silky-smooth sauce.
Garlic (minced): Just two cloves bring all the savory aroma you need.
Heavy Cream: The secret to that ultra-creamy, luscious sauce that coats every piece of gnocchi.
Prepared Basil Pesto: Bursting with brightness and herbal flavors; store-bought or homemade both work!
Lemon Juice: Adds tang and lifts the richness of the cream and cheese.
Lemon Zest: For a fragrant, citrusy aroma that takes the whole dish to another level.
Grated Parmesan Cheese: Melts into the sauce for a salty, nutty finish.
Salt and Black Pepper: To balance and sharpen all those wonderful flavors.
Optional Red Pepper Flakes & Fresh Basil: The final flourish for extra heat and a beautiful presentation.

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, and toss in your broccoli florets. Cook them just until they’re vivid green and crisp-tender, about two or three minutes. Use a slotted spoon to scoop them out and set aside, keeping the water for your gnocchi. This step locks in color and keeps the broccoli from losing its bite.

Step 2: Cook the Gnocchi

In the same pot of bubbling water, drop in your potato gnocchi. These only need a couple of minutes; once they float to the top, they’re ready. Drain them and have them on standby while you work your magic on the sauce.

Step 3: Sauté Garlic and Build the Sauce

Heat olive oil in a large skillet over medium heat. Add the minced garlic and let it sizzle for about thirty seconds; you’ll know it’s ready when your kitchen smells absolutely irresistible. Pour in the heavy cream and bring it to a gentle simmer, letting everything meld together.

Step 4: Add Pesto and Lemon

Stir in the basil pesto, fresh lemon juice, and lemon zest. Let this glorious mix simmer for another two or three minutes until it thickens slightly. The lemon brightens the creamy sauce and keeps everything tasting fresh, while the pesto floods every bite with basil flavor.

Step 5: Combine and Finish

Add the cooked gnocchi and broccoli back into the skillet, tossing well so everything is coated in the luscious sauce. Fold in the Parmesan cheese until it melts smoothly, then season with salt and black pepper to taste. A final two-minute simmer ensures everything marries perfectly and comes out perfectly creamy. Serve immediately, and get ready for rave reviews!

How to Serve Creamy Lemon Pesto Gnocchi with Broccoli Recipe

Garnishes

Sprinkle on some extra grated Parmesan, a pinch of red pepper flakes for gentle heat, and a handful of fresh basil leaves if you’ve got them. These simple additions make your Creamy Lemon Pesto Gnocchi with Broccoli Recipe look restaurant-worthy and add that little something extra in every bite.

Side Dishes

This dish deserves equally lovely accompaniments. Try a crisp green salad tossed with a simple vinaigrette, or serve up a fluffy focaccia or warm crusty bread to soak up any leftover sauce. Roasted cherry tomatoes or lemony asparagus make colorful, fresh sides as well.

Creative Ways to Present

Serve your gnocchi family-style in a big, shallow bowl for easy sharing, or plate it individually with a swoosh of extra pesto underneath and a nest of microgreens on top. For a heartier meal, you can add grilled chicken or shrimp as suggested, or pile it high in ovenproof dishes, pop under the broiler for a moment, and let the cheese bubble and brown beautifully.

Make Ahead and Storage

Storing Leftovers

If you have some of the Creamy Lemon Pesto Gnocchi with Broccoli Recipe left over, store it in an airtight container in the fridge. It keeps well for up to three days, and the flavors continue to meld and deepen overnight.

Freezing

While gnocchi itself freezes well, creamy sauces can sometimes separate. If you want to freeze leftovers, cool them completely and store in a freezer-safe container for up to a month. Thaw overnight in the refrigerator before reheating, and stir in a splash of cream when warming to restore the sauce’s silkiness.

Reheating

To reheat, place the gnocchi in a skillet over medium-low heat with a tablespoon or two of cream or milk, stirring gently until everything is hot and creamy again. Avoid microwaving if you can, as the sauce likes to be gently coaxed back to its best texture on the stove.

FAQs

Can I use homemade gnocchi for this Creamy Lemon Pesto Gnocchi with Broccoli Recipe?

Absolutely! Homemade gnocchi will make the dish even more special and pillowy-soft. Just cook them as you normally would until they float, then proceed with the recipe as written.

What can I substitute for heavy cream?

If you want a lighter dish, half-and-half works beautifully and still gives you a creamy sauce. For a dairy-free option, try unsweetened cashew cream or a rich coconut cream, keeping in mind the flavor will be a little different, but still delicious.

Is it possible to make this Creamy Lemon Pesto Gnocchi with Broccoli Recipe vegan?

Yes! Use your favorite plant-based gnocchi and swap the cream and Parmesan for dairy-free versions. There are excellent vegan pestos available or you can make your own with nutritional yeast.

Can I use other vegetables besides broccoli?

Certainly! This recipe is flexible. Try baby spinach, snap peas, or even peas for a sweet pop. Roasted cherry tomatoes also make an amazing seasonal addition for bursts of color and flavor.

How can I adjust the sauce’s thickness?

If you prefer your sauce a bit thicker, let it simmer for an extra minute or two before adding the gnocchi and broccoli. For a looser sauce, just add a splash of reserved pasta water or extra cream until you find your perfect texture.

Final Thoughts

I hope this Creamy Lemon Pesto Gnocchi with Broccoli Recipe brings as much joy and vibrant flavor to your table as it does to mine. It’s the best of easy, feel-good home cooking with a little splash of Italian flair. Grab those ingredients, gather your loved ones, and don’t be surprised if it becomes a new favorite in your rotation!

Creamy Lemon Pesto Gnocchi with Broccoli Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 23 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in a delightful and satisfying dish with this Creamy Lemon Pesto Gnocchi with Broccoli recipe. The creamy sauce infused with citrusy lemon and aromatic pesto perfectly coats the pillowy gnocchi and tender broccoli, creating a harmonious blend of flavors in every bite.

Ingredients

Scale

Gnocchi:

1 pound potato gnocchi

Broccoli:

2 cups broccoli florets

Sauce:

1 tablespoon olive oil
2 cloves garlic (minced)
¾ cup heavy cream
⅓ cup prepared basil pesto
1 tablespoon lemon juice
1 teaspoon lemon zest
¼ cup grated Parmesan cheese
Salt and black pepper to taste
Optional: red pepper flakes and fresh basil for garnish

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Instructions

Cook Broccoli: Bring a large pot of salted water to a boil. Add broccoli florets and cook for 2–3 minutes until just tender. Remove and set aside.
Cook Gnocchi: Cook gnocchi according to package directions. Drain and set aside.
Make Sauce: Heat olive oil in a skillet, sauté garlic, add cream, pesto, lemon juice, and zest. Simmer until thickened.
Combine: Add gnocchi and broccoli to the sauce. Stir in Parmesan, season, cook briefly.
Serve: Top with extra Parmesan, red pepper flakes, or basil. Enjoy!