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
- â…“ 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
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!
Notes
- Substitute half-and-half for a lighter version.
- Try spinach or peas in place of broccoli.
- Enhance with grilled chicken or shrimp for added protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 480
- Sugar: 3g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
