Creamy Lemon Pesto Gnocchi with Broccoli Recipe
If you’re looking for a dinner that’s both comfortingly creamy and boldly fresh, Creamy Lemon Pesto Gnocchi with Broccoli is about to become your new obsession. Each pillowy gnocchi is coated in a silky, lemon-scented pesto sauce, with bursts of tender broccoli for color and crunch. This dish comes together in under 30 minutes, making it the ultimate weeknight hero that feels restaurant-worthy yet is so approachable you’ll want to make it again and again. It’s a celebration of vibrant flavors and textures that will have everyone at the table reaching for seconds.
Ingredients You’ll Need
The beauty of Creamy Lemon Pesto Gnocchi with Broccoli is how a handful of simple ingredients work together to create something truly special. Every component brings its own flair—whether it’s the gnocchi’s chewy bite, the zesty brightness of lemon, or the aromatic basil swirling through the creamy sauce.
- Potato gnocchi (1 pound): These soft dumplings are the base of the dish, offering a hearty, satisfying texture that soaks up all the creamy sauce.
- Broccoli florets (2 cups, chopped): Broccoli adds a fresh, green crunch and pops of color to every bite—don’t skip it!
- Olive oil (1 tablespoon): Just a splash infuses the garlic and helps build the sauce’s richness.
- Garlic (3 cloves, minced): A must-have for depth and fragrance; be sure to sauté until just golden for the best flavor.
- Heavy cream (1/2 cup): This is what makes the sauce so lush and dreamy—don’t substitute with milk!
- Basil pesto (1/4 cup): The heart of the flavor; go for a good-quality store-bought or your favorite homemade version.
- Lemon zest (1 teaspoon): Zest gives a concentrated citrus flavor that brightens up the sauce beautifully.
- Fresh lemon juice (2 tablespoons): Adds zing and balances the richness—freshly squeezed is best!
- Salt (1/4 teaspoon): Enhances all the flavors; adjust to taste if your pesto is already salty.
- Black pepper (1/4 teaspoon): For a gentle kick and warmth.
- Grated Parmesan cheese (1/4 cup): Melts into the sauce for salty, savory depth.
- Fresh basil or lemon wedges (optional garnish): These finishing touches really make the presentation pop and add extra fragrance.
How to Make Creamy Lemon Pesto Gnocchi with Broccoli
Step 1: Blanch the Broccoli
Start by bringing a large pot of salted water to a boil. Add the chopped broccoli florets and let them cook for just 2 to 3 minutes—until they’re bright green and barely tender. This quick blanch keeps their crunch and color, making every forkful of Creamy Lemon Pesto Gnocchi with Broccoli pop with freshness. Use a slotted spoon to remove the broccoli and set it aside.
Step 2: Cook the Gnocchi
In the same pot of boiling water, gently drop in the potato gnocchi. They only need about 2 to 3 minutes to cook; you’ll know they’re ready when they rise to the surface like little fluffy clouds. Drain the gnocchi and set them aside with the broccoli so both are ready for their creamy sauce bath.
Step 3: Sauté the Garlic
Grab a large skillet and heat up the olive oil over medium heat. Add your minced garlic and sauté for about a minute, just until it’s fragrant and starting to turn golden. This is where the flavor magic begins! Be careful not to let the garlic burn, as you want its sweet, mellow notes to infuse the oil.
Step 4: Build the Sauce
Pour in the heavy cream, basil pesto, lemon zest, fresh lemon juice, salt, and black pepper. Stir everything together and let it gently simmer for 2 to 3 minutes. As the sauce thickens, you’ll see it transform into a glossy, fragrant pool that’s perfect for coating the gnocchi and broccoli.
Step 5: Toss Everything Together
Add the cooked gnocchi and blanched broccoli straight into the skillet. Toss everything gently to coat every piece in that luscious, creamy lemon pesto sauce. Sprinkle in the grated Parmesan and cook for another minute, just until the cheese melts and the sauce clings to every bite. That’s it—your Creamy Lemon Pesto Gnocchi with Broccoli is ready to serve!
How to Serve Creamy Lemon Pesto Gnocchi with Broccoli
Garnishes
Finish your Creamy Lemon Pesto Gnocchi with Broccoli with a shower of fresh basil leaves or a few extra lemon wedges for a burst of aroma and color. A little extra Parmesan never hurts, either—just a sprinkle on top before serving brings even more richness.
Side Dishes
This dish is a star on its own, but it’s also fabulous paired with a crisp green salad or some warm, crusty bread to mop up every bit of sauce. If you want to round out the meal, a simple tomato salad or roasted vegetables are wonderful, light companions.
Creative Ways to Present
For a playful presentation, try serving the gnocchi in shallow bowls with a swirl of pesto on top or a curl of lemon zest for drama. You can also top each portion with a poached or soft-boiled egg for an extra layer of indulgence, or serve family-style on a large platter for an inviting centerpiece.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Creamy Lemon Pesto Gnocchi with Broccoli, lucky you! Let the dish cool completely, then transfer to an airtight container. It will keep well in the fridge for up to 3 days, making it a great option for meal prep or next-day lunches.
Freezing
While the creamy sauce is best enjoyed fresh, you can freeze any leftovers if needed. Place the cooled gnocchi in a freezer-safe container and freeze for up to one month. Just be aware that the texture of the sauce may change slightly upon thawing, but the flavor will still be delicious.
Reheating
To reheat, simply warm the gnocchi gently in a nonstick skillet over low heat, adding a splash of cream or milk to loosen the sauce if needed. Stir often to prevent sticking and heat just until everything is warmed through. If you’re in a hurry, the microwave works too—cover the dish and heat in 30-second bursts, stirring between each until hot.
FAQs
Can I use homemade gnocchi instead of store-bought?
Absolutely! Homemade gnocchi will make your Creamy Lemon Pesto Gnocchi with Broccoli even more special. Just follow the same steps for blanching and tossing with the sauce—homemade always brings an extra touch of love.
What can I substitute for heavy cream?
For a lighter version, you can use half-and-half or even a dairy-free cream alternative. Just keep in mind that the sauce will be a bit less rich and thick, but it will still taste wonderful.
Can I add protein to this dish?
Yes! Grilled chicken, sautéed shrimp, or even crispy chickpeas make excellent additions to Creamy Lemon Pesto Gnocchi with Broccoli. Just add your chosen protein during the final toss to heat it through.
Is this recipe gluten-free?
If you use gluten-free gnocchi (widely available in many stores), this recipe can easily be made gluten-free. Always double-check your pesto and Parmesan for any added gluten, just to be safe.
Can I swap the broccoli for other vegetables?
Definitely! Peas, spinach, asparagus, or even roasted bell peppers work beautifully in this recipe. Feel free to get creative with your favorite veggies to keep things interesting.
Final Thoughts
There’s something truly irresistible about Creamy Lemon Pesto Gnocchi with Broccoli—every bite is a harmony of bright, creamy, and comforting flavors. If you’re ready to bring a little extra joy to your dinner table, this recipe is just the ticket. Give it a try, and don’t be surprised if it becomes a beloved favorite!
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Creamy Lemon Pesto Gnocchi with Broccoli Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Creamy Lemon Pesto Gnocchi with Broccoli is a quick and flavorful Italian-inspired vegetarian dish featuring tender potato gnocchi and bright green broccoli florets tossed in a luscious lemon-infused basil pesto cream sauce, finished with Parmesan cheese and fresh garnishes. Perfect for an easy weeknight dinner packed with vibrant flavors and satisfying textures.
Ingredients
Main Ingredients
- 1 pound potato gnocchi
- 2 cups broccoli florets, chopped into bite-sized pieces
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup basil pesto
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Garnish
- Fresh basil leaves (optional)
- Lemon wedges (optional)
Instructions
- Blanch Broccoli: Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2–3 minutes until they turn bright green and are just tender. Remove the broccoli with a slotted spoon and set aside to retain their vibrant color and crisp-tender texture.
- Cook Gnocchi: In the same boiling water, add the potato gnocchi and cook according to package instructions, typically about 2–3 minutes, until the gnocchi float to the surface. Drain well and set aside.
- Sauté Garlic: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Prepare Sauce: Stir in the heavy cream, basil pesto, lemon zest, fresh lemon juice, salt, and black pepper. Allow the mixture to simmer gently for 2–3 minutes until it slightly thickens, creating a creamy, flavorful sauce.
- Toss Together: Add the cooked gnocchi and blanched broccoli to the skillet. Toss gently to coat all the ingredients evenly in the lemon pesto cream sauce.
- Add Cheese and Serve: Stir in the grated Parmesan cheese and cook for another minute until melted and the sauce is creamy. Serve immediately, garnished with fresh basil leaves or lemon wedges if desired.
Notes
- For convenience, use store-bought gnocchi, or substitute with cauliflower gnocchi for a lighter, lower-carb option.
- This dish can be enhanced with extra vegetables like peas or spinach for added nutrition.
- For a protein boost, try adding grilled chicken or sautéed shrimp.
- Adjust lemon juice and zest to taste for stronger or milder lemon flavor.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 3g
- Sodium: 520mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 45mg
