If you’re craving a dish that feels like a warm hug on a plate, the Creamy Lemon Pesto Gnocchi with Broccoli Recipe is exactly what you need. This recipe blends pillowy soft gnocchi with vibrant green broccoli, all tossed in a luscious, creamy lemon pesto sauce that’s bursting with fresh, zesty flavor. It’s the perfect balance of comforting creaminess and bright citrus notes, making it a fantastic weeknight dinner or an impressive dish to share with friends. The combination is so irresistible that you’ll find yourself going back for seconds without a second thought!
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the harmony each ingredient brings. Every element is essential, whether it’s the tender gnocchi giving a chewy delight, the broccoli providing a fresh crunch and color, or the pesto and lemon delivering vibrant, fresh flavors that tie everything together.
- Gnocchi (1 pound): Soft and pillowy, this is the tender base that carries all the delicious sauce.
- Broccoli florets (2 cups): Fresh or frozen, they add a lovely pop of green and a subtle bite that contrasts perfectly with the creaminess.
- Salt: To taste, essential for enhancing every flavor in the dish.
- Pesto (1/4 cup): The heart of the sauce, bringing herby, nutty richness that makes the dish sing.
- Heavy cream (1/2 cup): Or coconut milk for a dairy-free twist—this makes the sauce silky and indulgent.
- Grated Parmesan cheese (1/4 cup, optional): Adds an extra layer of savory depth and umami.
- Lemon zest and juice from 1 lemon: Freshness and zing that brighten every bite.
- Olive oil (1 tablespoon): For sautéing and bringing everything together smoothly.
- Pepper: Freshly ground, to season and enhance the final dish.
How to Make Creamy Lemon Pesto Gnocchi with Broccoli Recipe
Step 1: Cook the Gnocchi
Begin by boiling a pot of salted water and dropping in the gnocchi. They’re done when they float to the surface—usually just a few minutes—which means they’re perfectly tender and ready to soak up all that luscious sauce.
Step 2: Prepare the Broccoli
While the gnocchi cooks, steam or blanch the broccoli florets until they’re bright green and just tender, maintaining a satisfying bite. If using frozen broccoli, give it a quick steam to heat through without losing its texture.
Step 3: Make the Creamy Lemon Pesto Sauce
In a large pan, heat the olive oil over medium heat. Stir in the pesto and heavy cream, warming gently until the sauce thickens just slightly. Add the lemon zest and juice here—it will infuse the creaminess with a beautiful brightness that wakes up your taste buds!
Step 4: Combine Gnocchi and Broccoli with the Sauce
Drain the gnocchi and add them to the pan with the sauce. Toss gently to coat each piece in that vibrant, creamy pesto mixture. Add the broccoli florets as well, folding everything together carefully so no bit is left behind. Season with salt and pepper to your liking.
Step 5: Add the Cheese and Serve
If you’re using Parmesan, sprinkle it into the pan now and give a final toss so it melts into the sauce. This step is pure magic, adding that irresistible salty richness. Then, your dish is ready to be plated and enjoyed!
How to Serve Creamy Lemon Pesto Gnocchi with Broccoli Recipe
Garnishes
Fresh basil leaves or a sprinkle of crushed red pepper flakes can elevate this dish beautifully. A little extra Parmesan or lemon zest on top adds a lovely fresh finish and enhances the brightness.
Side Dishes
This dish shines on its own, but you can pair it with a crisp green salad tossed in a light vinaigrette or serve alongside garlic bread to soak up any leftover sauce. A light, refreshing white wine also pairs wonderfully if you’re looking to elevate your meal.
Creative Ways to Present
For a fun twist, serve this Creamy Lemon Pesto Gnocchi with Broccoli Recipe in small bowls as an appetizer at a dinner party or plated elegantly with microgreens on top for a restaurant-style presentation. Adding toasted pine nuts can also introduce a delightful crunch and a touch of sophistication.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Lemon Pesto Gnocchi with Broccoli Recipe in an airtight container in the fridge for up to 3 days. The gnocchi will soak up the sauce more as it sits, so keep that in mind when reheating.
Freezing
While gnocchi dishes don’t freeze perfectly because of the cream sauce, you can freeze leftovers by placing them in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat gently in a pan over low heat to prevent the cream from separating. Stir frequently and add a splash of cream or water to loosen the sauce if needed. Avoid the microwave, which can sometimes cause the sauce to break.
FAQs
Can I make this dish dairy-free?
Absolutely! Swap the heavy cream for coconut milk or another plant-based alternative, and omit the Parmesan or use a dairy-free substitute. The dish still tastes fantastic with these simple swaps.
Is store-bought pesto okay to use?
Yes, store-bought pesto works well and saves time. Just choose a good quality one with fresh ingredients for the best flavor. Homemade pesto will deepen the freshness even more if you have time to prepare it.
How can I add protein to this meal?
Grilled chicken, sautéed shrimp, or even crispy tofu cubes make excellent additions. Simply prepare them separately and fold them into the gnocchi at the end for a heartier dish.
What type of gnocchi should I use?
Both homemade and good-quality store-bought gnocchi work beautifully. Potato gnocchi is traditional, but you can also experiment with sweet potato or ricotta gnocchi for different flavors and textures.
Can I prepare parts of this recipe ahead of time?
Yes, you can cook the gnocchi and broccoli in advance and keep them chilled. Prepare the sauce fresh to keep it creamy and lemony. Then simply combine and warm everything just before serving.
Final Thoughts
This Creamy Lemon Pesto Gnocchi with Broccoli Recipe is truly one of those dishes that feels both special and comforting at the same time. It’s an easy way to bring fresh, vibrant flavors and cozy creamy textures to your table without fuss. I can’t wait for you to try this recipe and watch it become a favorite in your rotation as it has in mine!
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Creamy Lemon Pesto Gnocchi with Broccoli Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This creamy lemon pesto gnocchi with broccoli is a quick and flavorful Italian-inspired dish perfectly balanced with zesty lemon, rich pesto, and tender gnocchi. Bursting with fresh broccoli and creamy sauce, it’s an easy 25-minute meal that’s perfect for busy weeknights or a cozy dinner.
Ingredients
Main Ingredients
- 1 pound gnocchi (store-bought or homemade)
- 2 cups broccoli florets (fresh or frozen)
- Salt, to taste
- 1/4 cup pesto (store-bought or homemade)
- 1/2 cup heavy cream (or coconut milk for a dairy-free option)
- 1/4 cup grated Parmesan cheese (optional, for extra flavor)
- Zest and juice of 1 lemon
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface, about 2-3 minutes. Drain and set aside.
- Prepare the Broccoli: In the same boiling water, blanch the broccoli florets for 2-3 minutes until tender but still crisp. Drain and set aside.
- Make the Sauce: In a large skillet, heat the olive oil over medium heat. Add the pesto and heavy cream, stirring to combine. Cook gently for 2-3 minutes until the sauce thickens slightly.
- Combine Ingredients: Add the cooked gnocchi and broccoli to the skillet. Toss gently to coat everything evenly in the creamy pesto sauce.
- Add Lemon Flavor: Stir in the lemon zest and juice. Season with salt and pepper to taste. If desired, sprinkle the grated Parmesan cheese on top for extra richness.
- Serve: Serve the creamy lemon pesto gnocchi warm, garnished with additional Parmesan or fresh herbs if you like.
Notes
- For a dairy-free option, substitute heavy cream with coconut milk and omit Parmesan cheese.
- Use fresh pesto for a brighter flavor, or store-bought for convenience.
- Gnocchi cooks quickly – watch closely to avoid overcooking.
- Frozen broccoli works well if fresh isn’t available; just be sure to thaw or adjust blanching time.
- Leftovers can be refrigerated and gently reheated in a skillet with a splash of cream or water.
