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
Scale
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.
