If you’re craving a dish that feels like a warm hug in pasta form, then this Creamy Lemon Pesto Gnocchi with Broccoli Recipe is exactly what you need. Imagine pillowy gnocchi tossed in a dreamy, velvety sauce bursting with fresh lemon zing, aromatic basil pesto, and tender broccoli florets that add the perfect pop of color and crunch. It’s simple, quick, and packed with vibrant flavors that will brighten any weeknight dinner or impress guests with minimal effort. Once you try this recipe, it might just become your go-to comfort food with a fresh, Italian-inspired twist.
Ingredients You’ll Need
Every ingredient in this recipe works its magic to build layers of taste, texture, and color. These straightforward components come together effortlessly to create a visually stunning and satisfying plate.
- 1 pound potato gnocchi: Soft and pillowy, they serve as the perfect base to soak up the creamy pesto sauce.
- 2 cups broccoli florets: Adds vibrant green color and a slight crunch that balances the dish.
- 1 tablespoon olive oil: For sautéing garlic and building the sauce’s flavor foundation.
- 3 cloves garlic, minced: Infuses the dish with aromatic warmth and depth.
- 1/2 cup pesto: Whether store-bought or homemade, it brings that herby, nutty burst that makes this recipe sing.
- 1/2 cup heavy cream: Creates the luscious, creamy texture that defines this dish.
- Zest and juice of 1 lemon: Lifts the richness with bright citrus notes that keep the flavors lively.
- 1/4 cup grated Parmesan cheese: Adds a salty, nutty finish that rounds out the sauce perfectly.
- Salt and black pepper: Essential seasoning to enhance every ingredient’s natural flavor.
- Crushed red pepper flakes (optional): For those who like a little kick of heat.
- Fresh basil or lemon wedges for garnish: To add a fresh and zesty finishing touch that makes the dish pop.
How to Make Creamy Lemon Pesto Gnocchi with Broccoli Recipe
Step 1: Blanch the Broccoli
Start by bringing a large pot of salted water to a boil. Add the broccoli florets and cook them just until they turn bright green and become tender-crisp, about 2 to 3 minutes. This quick blanching process keeps the broccoli vibrant and crisp while prepping it perfectly for the creamy sauce. Use a slotted spoon to remove the broccoli and set it aside—this little step ensures your broccoli doesn’t get mushy later on.
Step 2: Cook the Gnocchi
In the same boiling water, drop in the potato gnocchi and cook according to the package’s instructions. Typically, you’ll know they’re ready when they float to the surface—that magical sign that they’re perfectly cooked. Then go ahead and drain them well. Setting the gnocchi aside now means they’ll be ready to soak up the luscious sauce later.
Step 3: Build the Sauce
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté it for about 30 seconds until it releases its fragrant aroma. Garlic is the secret behind that comforting depth in this dish, so don’t rush this step! Next, stir in the pesto and heavy cream, mixing gently to blend the sauce into a silky, rich concoction. Add in the lemon zest and juice to bring in that fresh, citrusy brightness that keeps the dish feeling light and refreshingly creamy.
Step 4: Combine Everything
Toss the cooked gnocchi and blanched broccoli right into the skillet with the sauce. Give everything a gentle but thorough stir to coat every bite with that creamy lemon pesto goodness. Sprinkle in the grated Parmesan cheese and season with salt, black pepper, and the optional crushed red pepper flakes if you’re feeling bold. Keep cooking for another 2 to 3 minutes so the flavors meld and everything heats through perfectly.
How to Serve Creamy Lemon Pesto Gnocchi with Broccoli Recipe
Garnishes
To take this dish from delicious to dazzling, sprinkle some fresh basil leaves over the top or add an extra twist of lemon zest. The bright green basil adds beautiful color and a fresh herbal aroma, while lemon wedges on the side offer your guests the option to add an extra splash of citrus sunshine to their plate.
Side Dishes
This Creamy Lemon Pesto Gnocchi with Broccoli Recipe stands on its own beautifully, but pairing it with a crisp, light side salad drizzled with lemon vinaigrette can elevate the meal. Garlic bread or a warm baguette also complements the creamy texture by adding a delightful crunch.
Creative Ways to Present
Serve this gnocchi dish in shallow bowls to let the creamy sauce pool invitingly around the tender gnocchi and broccoli. For a fun twist, you can sprinkle toasted pine nuts or slivered almonds on top to add a subtle crunch and enhance the nutty notes of the pesto.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, simply transfer them into an airtight container and refrigerate for up to 2 days. The sauce might thicken as it chills, but don’t worry—reheating will bring it back to its creamy glory.
Freezing
While gnocchi textures can sometimes become a little soft after freezing, you can freeze this dish if necessary. Store in freezer-safe containers for up to a month. Thaw overnight in the fridge before reheating gently on the stovetop or in the microwave.
Reheating
To reheat, warm the Creamy Lemon Pesto Gnocchi with Broccoli Recipe in a skillet over low-medium heat, stirring occasionally and adding a splash of cream or water if the sauce feels too thick. This prevents drying out and brings back that silky texture you love.
FAQs
Can I use homemade pesto for this recipe?
Absolutely! Homemade pesto adds a fresh, personalized touch and you can adjust the ingredients to your liking. Whether it’s classic basil, arugula, or even kale, homemade pesto works wonderfully in this recipe.
Is this Creamy Lemon Pesto Gnocchi with Broccoli Recipe vegetarian?
Yes, it’s entirely vegetarian as is. The Parmesan cheese and cream provide richness without the need for meat, making it a fantastic option for meat-free meals.
Can I make this recipe dairy-free?
Yes! Substitute the heavy cream with coconut cream or a plant-based alternative, and use dairy-free pesto and Parmesan substitutes to make it dairy-free and still delicious.
What are some good protein additions?
If you want to add a protein boost, grilled chicken or sautéed shrimp pair beautifully with the creamy, lemony sauce and broccoli, turning it into a heartier meal.
How can I prevent the broccoli from overcooking?
The key is to blanch broccoli just briefly until it’s bright green and tender-crisp. Removing it immediately and then adding it back later helps keep its texture perfect and prevents it from becoming mushy.
Final Thoughts
This Creamy Lemon Pesto Gnocchi with Broccoli Recipe is truly a shining example of how simple ingredients can come together to create something incredibly comforting and flavorful. It’s quick enough for busy weeknights yet elegant enough to wow guests. I can’t wait for you to try it and make it a staple in your kitchen—you’re going to love every tangy, creamy, delicious 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
This Creamy Lemon Pesto Gnocchi with Broccoli recipe offers a luscious, comforting dish that combines fluffy potato gnocchi with tender broccoli in a velvety lemon-infused pesto cream sauce. Perfect for a quick weeknight dinner, this Italian-inspired meal balances rich flavors with fresh citrus brightness and a hint of spice, garnished with Parmesan and fresh basil for an elegant touch.
Ingredients
Main Ingredients
- 1 pound potato gnocchi
- 2 cups broccoli florets
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 cup pesto (store-bought or homemade)
- 1/2 cup heavy cream
- Zest and juice of 1 lemon
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Crushed red pepper flakes (optional)
- Fresh basil or lemon wedges for garnish
Instructions
- Cook the Broccoli: Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2–3 minutes until bright green and tender-crisp. Use a slotted spoon to remove the broccoli and set aside.
- Cook the Gnocchi: In the same pot of boiling water, add the potato gnocchi and cook according to package instructions until they float to the surface. Drain and set aside.
- Prepare the Sauce: Heat a large skillet over medium heat and warm the olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to brown it.
- Add Pesto and Cream: Stir in the pesto and heavy cream, then add the lemon zest and juice. Bring the mixture to a gentle simmer, stirring to combine the flavors well.
- Toss Gnocchi and Broccoli in Sauce: Add the cooked gnocchi and broccoli to the skillet. Toss everything together to coat evenly in the creamy pesto sauce.
- Finish the Dish: Stir in the grated Parmesan cheese and season with salt, black pepper, and crushed red pepper flakes if desired. Cook for another 2–3 minutes, allowing the sauce to thicken slightly and everything to heat through.
- Serve and Garnish: Serve the gnocchi warm, garnished with fresh basil leaves or extra lemon zest and lemon wedges for added brightness.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream and use dairy-free pesto.
- You can replace broccoli with spinach or peas for a different green vegetable.
- Add grilled chicken or shrimp to boost protein content for a more filling meal.
- Adjust the crushed red pepper flakes according to your preferred spice level.
- Store leftovers in an airtight container and reheat gently to avoid overcooking the gnocchi.
