If you’re looking to brighten up your weeknight dinner routine, this Creamy Lemon Pesto Gnocchi with Broccoli Recipe is an absolute gem. It strikes the perfect balance between comforting creaminess and vibrant freshness, thanks to the zing of lemon and the green goodness of broccoli. Soft gnocchi pillows soak up a luscious sauce made from basil pesto and heavy cream, making every bite an indulgent celebration of texture and flavor. It’s simple, quick, and irresistibly delicious—guaranteed to become one of your new favorite go-to dishes.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but essential to creating that signature mix of creamy richness, zesty brightness, and satisfying chew you crave. Each one plays a starring role, whether it’s the aromatic garlic and shallots, the tender broccoli florets, or the zingy lemon zest and juice that lift the dish to new heights.
- 1 tablespoon olive oil: Perfect for sautéing shallots and garlic to develop a fragrant base.
- 1 small shallot (minced): Adds a subtle sweetness that complements the lemon and pesto beautifully.
- 2 cloves garlic (minced): Brings that classic depth of flavor essential to Italian-inspired dishes.
- 1 (16-ounce) package potato gnocchi: Soft, pillowy dumplings that hold the sauce perfectly.
- 2 cups small broccoli florets: Adds vibrant color, a slight crunch, and a nutritious punch.
- 1/2 cup heavy cream: Creates the rich, silky sauce coating every gnocchi piece flawlessly.
- 1/4 cup basil pesto: Infuses fresh herbal, garlicky notes that make this recipe truly sing.
- 1 teaspoon lemon zest: Delivers an aromatic citrus pop that brightens the creamy sauce.
- 1 tablespoon fresh lemon juice: Adds lively acidity to balance the richness.
- 1/4 teaspoon salt: Enhances all the natural flavors.
- 1/4 teaspoon black pepper: Gives a gentle kick to round out the seasoning.
- 1/4 cup grated Parmesan cheese: Adds savory umami and a lovely finishing touch.
- Fresh basil or crushed red pepper flakes (optional): For garnish to boost flavor and visual appeal.
How to Make Creamy Lemon Pesto Gnocchi with Broccoli Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large skillet over medium heat. Toss in the minced shallot and cook for about 2 to 3 minutes until it softens and turns translucent. Then add the minced garlic and stir for just 30 seconds until fragrant—the scent alone will make you smile, promise.
Step 2: Cook the Gnocchi
Next, add the gnocchi directly to the skillet, stirring occasionally so they develop a light golden crust. This little bit of caramelization adds a delightful textural contrast that’s so satisfying to bite into.
Step 3: Steam the Broccoli
Once the gnocchi are lightly golden, stir in the broccoli florets and a splash (about 1/4 cup) of water. Cover the skillet to trap the steam and let the broccoli cook for 3 to 4 minutes until tender but still bright green. This gentle steaming locks in nutrients and keeps the broccoli perfectly crisp-tender.
Step 4: Create the Creamy Sauce
Lower the heat to a gentle simmer, then stir in the heavy cream, basil pesto, lemon zest, lemon juice, salt, and black pepper. Let everything simmer together for 2 to 3 minutes until the sauce thickens slightly and beautifully coats all the gnocchi and broccoli pieces with luscious creaminess.
Step 5: Finish with Parmesan
Right before serving, fold in the grated Parmesan cheese so it melts gently into the sauce. This last step adds an irresistible savory note and a smooth finish to the dish.
How to Serve Creamy Lemon Pesto Gnocchi with Broccoli Recipe
Garnishes
Fresh basil leaves bring a burst of freshness and make your presentation pop, while crushed red pepper flakes add a subtle heat if you want to give the dish some personality. Either way, a little garnish goes a long way in turning this wholesome meal into something special.
Side Dishes
This dish shines wonderfully as a main course on its own, but pairing it with a crisp green salad or some toasted garlic bread can round out the meal perfectly. The crisp textures and light bites balance the creamy gnocchi and make every meal more exciting.
Creative Ways to Present
For a fun twist at your next dinner party, serve this Creamy Lemon Pesto Gnocchi with Broccoli Recipe in individual ramekins topped with extra Parmesan and a sprinkle of microgreens. It looks elegant and invites everyone to dive into their own personal bowl of comfort.
Make Ahead and Storage
Storing Leftovers
You can store any extra Creamy Lemon Pesto Gnocchi with Broccoli in an airtight container in the refrigerator for up to 3 days. The flavors meld together nicely and the sauce stays creamy, making it just as delicious the next day.
Freezing
While gnocchi can be frozen, this particular creamy sauce with broccoli is best enjoyed fresh. Freezing may cause the texture of the broccoli and cream sauce to change. If you must freeze leftovers, omit the cheese before freezing and add it fresh when reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently and adding a splash of cream or water to loosen the sauce if it thickens too much. Avoid microwaving to maintain the silky texture and vibrant flavors of the sauce.
FAQs
Can I use frozen broccoli for this Creamy Lemon Pesto Gnocchi with Broccoli Recipe?
Absolutely! Just thaw and drain the frozen broccoli first to remove excess moisture, then add it to the skillet as directed. It works well and keeps the preparation fast and easy.
Is there a substitute for heavy cream?
For a lighter option, you can swap heavy cream with half-and-half or full-fat coconut milk. Keep in mind the coconut milk adds a subtle flavor twist, which some may find pleasantly unique.
Can I add protein like chicken or shrimp?
Definitely! Grilled chicken or sautéed shrimp make fabulous additions for extra protein. Add them toward the end of cooking or as a topping to complement the creamy, lemony pesto flavors.
How do I make the sauce less thick?
If the sauce feels too thick, simply stir in a splash of water, broth, or extra cream while simmering. This will loosen the sauce without diluting the flavor.
What type of gnocchi works best?
Store-bought potato gnocchi, whether refrigerated or shelf-stable, works perfectly here. They cook quickly and have the ideal pillowy texture for soaking up the creamy lemon pesto sauce.
Final Thoughts
This Creamy Lemon Pesto Gnocchi with Broccoli Recipe is a delightful fusion of comfort and freshness that never fails to please. Its simplicity, quick prep, and incredible flavor make it a standout meal to whip up any day of the week. I can’t wait for you to try it and share it with your people—because good food tastes even better when it’s enjoyed together.
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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 is a delightful and quick Italian-inspired main course that combines tender potato gnocchi with vibrant broccoli and a luscious lemon-infused pesto cream sauce. Perfect for a satisfying vegetarian meal, it offers a rich blend of creamy texture, fresh herbaceous flavors, and a zesty citrus kick, all cooked in one pan on the stovetop for easy cleanup.
Ingredients
Vegetables and Aromatics
- 1 small shallot, minced
- 2 cloves garlic, minced
- 2 cups small broccoli florets
Main Ingredients
- 1 (16-ounce) package shelf-stable or refrigerated potato gnocchi
Sauces and Flavorings
- 1 tablespoon olive oil
- 1/2 cup heavy cream
- 1/4 cup basil pesto
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Garnish (optional)
- Fresh basil leaves or crushed red pepper flakes
Instructions
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the minced shallot and cook for 2–3 minutes until softened and translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Gnocchi: Add the potato gnocchi to the skillet and cook for 3–4 minutes, stirring occasionally, until the gnocchi are lightly golden on the outside.
- Steam Broccoli: Stir in the broccoli florets and 1/4 cup water. Cover the skillet and allow the broccoli to steam for 3–4 minutes until tender and the gnocchi are cooked through.
- Prepare Lemon Pesto Cream Sauce: Reduce the heat to low and stir in the heavy cream, basil pesto, lemon zest, lemon juice, salt, and black pepper. Simmer gently for 2–3 minutes, stirring carefully, until the sauce thickens slightly and coats the gnocchi and broccoli evenly.
- Finish and Serve: Remove from heat and stir in the grated Parmesan cheese until melted and incorporated. Garnish with fresh basil leaves or a sprinkle of crushed red pepper flakes if desired. Serve warm for the best flavor and texture.
Notes
- For a lighter version, substitute heavy cream with half-and-half or full-fat coconut milk to reduce richness without sacrificing creaminess.
- Frozen broccoli can be used in place of fresh; be sure to thaw and drain well before steaming.
- Add grilled chicken or shrimp to increase protein and make this dish more substantial as a meal.
