If you are searching for a dish that effortlessly combines comforting creaminess with bright, fresh flavors, this Creamy Lemon Pesto Gnocchi with Broccoli Recipe is about to become your new favorite. The tender potato gnocchi served alongside vibrant broccoli and kale swim in a luscious lemon-infused pesto cream sauce that’s both indulgent and refreshing. Every bite bursts with a delightful balance of herbaceous pesto, zesty lemon, and smooth Parmesan, making this dish a perfect weeknight dinner or a fancy weekend treat that’s surprisingly easy to prepare.
Ingredients You’ll Need
This Creamy Lemon Pesto Gnocchi with Broccoli Recipe uses simple, wholesome ingredients that come together beautifully to provide layers of flavor, texture, and color. Each component plays a key role, from the fluffy gnocchi to the bright greens and rich, silky sauce that brings everything to life.
- 16 oz. potato gnocchi: Soft and pillowy, the perfect base that soaks up the sauce wonderfully.
- 2-3 cups broccoli or broccolini: Adds a fresh, slightly crunchy texture and vibrant green color.
- 2 cups chopped kale: Boosts the dish with nutrients and a hint of earthiness.
- 1 tablespoon extra virgin olive oil: For sautéing the veggies, lending richness and depth.
- ½ teaspoon sea salt: Enhances all the natural flavors in the dish.
- ½ teaspoon black pepper: Adds just the right amount of mild heat.
- ½ teaspoon garlic powder: Gives a subtle garlicky background without overpowering.
- ½ teaspoon smoked paprika: A touch of smoky warmth to make the flavor pop.
- ½ teaspoon dried oregano: Brings a Mediterranean herb aroma and taste.
- ½ teaspoon dried basil: Adds sweet, peppery notes to complement the pesto.
- 2 tablespoons unsalted butter: Creates a silky base for the cream sauce and a lovely richness.
- 2 garlic cloves, minced: Fresh garlic for a fragrant and vibrant punch.
- 1 ½ cups organic heavy cream: The heart of the sauce, making it decadently smooth.
- ½ cup pesto sauce: Intensifies the herbaceous, nutty flavor with fresh basil and pine nuts.
- ¼ cup organic vegetable stock or broth: Lightens and adds a subtle savory note to the sauce.
- 1 tablespoon freshly squeezed lemon juice: Injects bright acidity and freshness that wakes up every bite.
- 1 teaspoon lemon zest: Offers concentrated citrus aroma that complements the lemon juice perfectly.
- ½ cup freshly grated Parmesan cheese: Adds salty umami and helps thicken the sauce beautifully.
- Chopped toasted walnuts or favorite nuts/seeds: Optional crunchy garnish for texture and flavor contrast.
How to Make Creamy Lemon Pesto Gnocchi with Broccoli Recipe
Step 1: Boil the Gnocchi
Start by bringing a medium saucepan of water to a boil over medium-high heat. Gently add the potato gnocchi and cook them until they float to the surface, which usually takes around 4 to 5 minutes. This floating is your signal that they are perfectly tender and cooked. Once done, drain well and set aside, ready to absorb all that luscious sauce coming later.
Step 2: Sauté the Broccolini or Broccoli
Next, heat the extra virgin olive oil in a 10-inch skillet over medium-high heat. Toss in your broccoli or broccolini, then season generously with sea salt, black pepper, garlic powder, smoked paprika, dried basil, and oregano. Stir frequently and cook for 3 to 4 minutes until the vegetables soften slightly and develop a deliciously charred edge. Once perfectly sautéed, remove from heat and set aside. This step enhances the natural sweetness and adds a smoky depth to the greens that pairs perfectly with the creamy sauce.
Step 3: Prepare the Creamy Lemon Pesto Sauce
Now for the magic: melt the unsalted butter in a large 12-inch skillet over medium-high heat. Add the minced garlic and sauté just until fragrant, about 1 to 2 minutes, being careful not to burn it. Stir in the pesto sauce, heavy cream, vegetable stock, fresh lemon juice, and lemon zest. Whisk everything until smooth and combined, then bring the mixture to a gentle bubble and let it simmer for 1 to 2 minutes. Next, sprinkle in the freshly grated Parmesan and stir until the cheese melts and the sauce thickens into a decadent, velvety coating that’s bursting with bright, savory flavor.
Step 4: Combine and Cook
Finally, add your drained gnocchi, sautéed broccoli, and chopped kale directly into the creamy pesto sauce. Stir gently but thoroughly so that every bite is coated with the luscious sauce and the greens are evenly distributed. Let everything heat through on medium heat for another 1 to 2 minutes, then take the skillet off the heat to keep that creamy texture intact.
Step 5: Serve and Enjoy
Dish out the gnocchi immediately to enjoy it at its best creamy consistency. For an extra special touch, sprinkle with chopped toasted walnuts or your favorite nuts or seeds to add delightful crunch and a nutty finish that plays wonderfully with the soft gnocchi and zesty sauce.
How to Serve Creamy Lemon Pesto Gnocchi with Broccoli Recipe
Garnishes
Sprinkle chopped toasted walnuts or pine nuts for a crunchy contrast, or add a pinch of freshly cracked black pepper and a few fresh basil leaves for color and fresh aroma. A little extra Parmesan on top always elevates the dish to next-level comfort food.
Side Dishes
This dish is wonderfully filling on its own but pairs beautifully with light, crisp side salads like a tangy arugula salad with lemon vinaigrette or roasted cherry tomatoes drizzled with balsamic glaze. A slice of crusty garlic bread to mop up every bit of the creamy sauce is simply irresistible.
Creative Ways to Present
Serve this Creamy Lemon Pesto Gnocchi with Broccoli Recipe in rustic shallow bowls for a cozy dinner vibe, or elegantly plate it with a drizzle of extra pesto and a lemon twist on top for impressive presentation at dinner parties. For a fun twist, spoon it into warm pasta bowls lined with fresh basil leaves and sprinkle toasted nuts around the edges for visual appeal and texture.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually meld even better after sitting for a while, so it’s just as tasty the next day!
Freezing
This dish can be frozen but because of the cream sauce and gnocchi, the texture might change slightly. If you plan to freeze, place cooled portions in freezer-safe containers for up to 2 months and thaw overnight in the fridge before reheating gently.
Reheating
Reheat gently over low heat on the stovetop or in the microwave, adding a splash of cream or vegetable broth if the sauce has thickened too much. Stir frequently to prevent sticking and maintain that lovely creamy texture.
FAQs
Can I use frozen broccoli or kale in this recipe?
Absolutely! Frozen broccoli and kale work great for this Creamy Lemon Pesto Gnocchi with Broccoli Recipe and can even save prep time. Just thaw and drain any excess water before sautéing to avoid a watery sauce.
Is it okay to use store-bought pesto?
Yes, store-bought pesto is a convenient and tasty option that saves time. Choose a good quality, fresh-tasting brand for the best flavor in your creamy lemon sauce.
What type of gnocchi is best for this recipe?
Potato gnocchi, whether homemade or store-bought, is ideal because of its pillowy texture that absorbs sauce beautifully. Avoid frozen gnocchi that might be too dense or watery after cooking.
Can I make this recipe vegan or dairy-free?
For a vegan or dairy-free version, use plant-based cream alternatives and vegan pesto, and skip the Parmesan or use a vegan cheese substitute. Keep in mind texture and flavor will vary but it will still be delicious!
How do I keep the sauce from becoming too thick?
If the sauce thickens too much while cooking or reheating, simply add a little extra vegetable stock, cream, or even pasta water to loosen it up and maintain that smooth, creamy consistency.
Final Thoughts
I can’t recommend this Creamy Lemon Pesto Gnocchi with Broccoli Recipe enough for anyone who loves dishes that feel comforting yet vibrant. It’s quick to make, packed with flavor, and the perfect way to brighten up your dinner table. Give it a go and watch everyone come back for seconds—this one truly is a keeper!
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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 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Creamy Lemon Pesto Gnocchi with Broccoli recipe features tender potato gnocchi cooked to perfection and tossed in a luscious lemon-infused pesto cream sauce. Enhanced with sautéed broccoli and fresh kale, this vibrant, comforting dish is crowned with Parmesan cheese and toasted nuts for a delightful crunch. Ready in just 25 minutes, it’s a flavorful and nutritious meal perfect for a quick weeknight dinner.
Ingredients
Main Ingredients
- 16 oz. potato gnocchi, homemade or store-bought
- 2–3 cups broccoli or broccolini, ends trimmed
- 2 cups chopped kale, fresh or frozen
- 1 tablespoon extra virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
Sauce Ingredients
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 ½ cups organic heavy cream
- ½ cup pesto sauce
- ¼ cup organic vegetable stock or broth
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- ½ cup freshly grated Parmesan cheese
To Garnish
- Chopped toasted walnuts or favorite nuts/seeds
Instructions
- Boil the Gnocchi: In a medium-sized saucepan, bring water to a boil over medium-high heat. Add the gnocchi and cook for 4-5 minutes, or until they float to the surface indicating they are cooked. Remove from heat, drain thoroughly, and set aside.
- Sauté the Broccoli or Broccolini: Heat extra virgin olive oil in a 10-inch skillet over medium-high heat. Add the broccoli or broccolini, season with sea salt, black pepper, garlic powder, smoked paprika, dried basil, and dried oregano. Cook for 3-4 minutes, stirring occasionally, until the vegetables darken slightly and become tender-wilted. Remove from heat and set aside.
- Prepare the Creamy Lemon Pesto Sauce: In a large 12-inch skillet, melt unsalted butter over medium-high heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in pesto sauce, heavy cream, vegetable stock, freshly squeezed lemon juice, and lemon zest. Mix until smooth and combined. Bring the mixture to a gentle bubble and simmer for 1-2 minutes to thicken. Whisk in freshly grated Parmesan cheese until fully melted and sauce thickens, about 2-3 minutes.
- Combine and Cook: Add the drained gnocchi, sautéed broccoli or broccolini, and chopped kale into the cream sauce. Stir thoroughly to coat all ingredients evenly and heat through over medium heat for about 1-2 minutes. Remove from heat once heated and well combined.
- Serve: Plate the creamy lemon pesto gnocchi immediately. Garnish with chopped toasted walnuts or your favorite nuts or seeds for added texture and flavor. Enjoy this comforting and flavorful dish!
Notes
- You can substitute kale with spinach or Swiss chard if preferred.
- For a nuttier flavor, try using pine nuts or cashews instead of walnuts for garnish.
- Use homemade pesto for the best flavor, or a high-quality store-bought version.
- To make this dish vegetarian, ensure the pesto and vegetable stock are vegetarian-friendly.
- If using frozen kale, thaw and drain excess water before adding to the sauce.
- Adjust seasoning as needed; taste the sauce before combining ingredients.
