If you are craving a comfort meal that effortlessly combines vibrant flavors with rich creaminess, this Creamy Lemon Pesto Gnocchi with Broccoli Recipe is your go-to dish. The pillowy potato gnocchi soak up a luscious sauce bursting with fresh basil pesto, a zesty hint of lemon, and savory Parmesan, all perfectly balanced by tender, bright-green broccoli florets. This dish feels indulgent but comes together in a snap, making it ideal for a satisfying weeknight dinner or a special weekend treat that will impress without stress. Get ready to fall in love with a meal that is as colorful on the plate as it is on your palate.
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role, whether it’s adding creamy texture, fresh tang, or vibrant color. These simple staples come together to create the layers of flavor that make this dish stand out.
- Potato gnocchi (16-ounce package): The soft, pillowy base that soaks up all the beautiful sauce flavors.
- Broccoli florets (2 cups, small): Adds a crisp, healthy bite and gorgeous green contrast against creamy sauce.
- Olive oil (1 tablespoon): For sautéing garlic and creating a fragrant foundation.
- Garlic (3 cloves, minced): Lends aromatic depth and a subtle kick to the sauce.
- Heavy cream (1/2 cup): Brings the luscious texture that makes this dish truly creamy.
- Basil pesto (1/4 cup): Adds herbaceous brightness and classic Italian flavor notes.
- Lemon zest (1 teaspoon): Provides refreshing citrus aroma that wakes up every bite.
- Lemon juice (1 tablespoon): Injects vibrant acidity to balance the richness.
- Grated Parmesan cheese (1/4 cup): Offers salty, umami goodness that melts smoothly into the sauce.
- Salt and pepper: Essential seasonings to enhance and tie all flavors together.
- Chopped fresh basil or parsley (for garnish): A final fresh pop of color and herb fragrance on top.
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 for about 2 to 3 minutes until they are tender-crisp and vibrant green. This step ensures the broccoli retains a delightful crunch and bright color that complements the creamy sauce. Once cooked, use a slotted spoon to remove them and set aside so they don’t overcook.
Step 2: Cook the Gnocchi
In the same boiling water, add the potato gnocchi. They cook very quickly – about 2 to 3 minutes – and are done when they float to the surface. This quick cooking keeps them soft and pillowy without becoming soggy. Drain the gnocchi and set it aside, ready to absorb that delicious creamy lemon pesto sauce.
Step 3: Sauté Garlic and Build the Sauce
Heat the olive oil in a large skillet over medium heat, then add the minced garlic. Sauté just for about a minute until fragrant – be careful not to brown it as burnt garlic would add bitterness. Next, stir in the heavy cream and basil pesto, bringing the mixture to a gentle simmer. This is where the magic begins, transforming simple ingredients into a silky, inviting sauce.
Step 4: Add Lemon and Cheese
Now, stir in the lemon zest and lemon juice for a tantalizing brightness that cuts through the creaminess. Adding the grated Parmesan cheese last helps thicken the sauce and infuses it with savory umami flavor. Stir until your sauce is smooth, glossy, and just slightly thickened.
Step 5: Combine and Finish
Gently toss the cooked gnocchi and blanched broccoli into the skillet, carefully coating everything with the luscious lemon pesto cream. Let it cook together for another 2 to 3 minutes so all flavors meld and the dish is thoroughly heated. Taste and season with salt and pepper, adjusting as needed.
How to Serve Creamy Lemon Pesto Gnocchi with Broccoli Recipe
Garnishes
Fresh herbs like chopped basil or parsley add the perfect touch of color and a burst of fresh, aromatic flavor just before serving. A little extra Parmesan shaved on top doesn’t hurt if you want to dial up the indulgence.
Side Dishes
This dish is hearty enough to be a main course but pairs beautifully with a simple green salad dressed in lemon vinaigrette or crusty garlic bread to soak up any extra sauce. Roasted cherry tomatoes also add a sweet contrast that brightens the meal.
Creative Ways to Present
For a fun twist, try serving the gnocchi and broccoli in hollowed-out lemon halves for a charming presentation at your next dinner party. Alternatively, sprinkle toasted pine nuts over the top for an extra crunch or add a drizzle of good olive oil and cracked black pepper to finish.
Make Ahead and Storage
Storing Leftovers
This Creamy Lemon Pesto Gnocchi with Broccoli Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, making leftovers just as delightful as the fresh dish.
Freezing
Freezing this gnocchi dish is not recommended because cream-based sauces tend to separate when frozen and reheated, affecting texture. It’s best to enjoy fresh or refrigerated leftovers.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent the sauce from breaking. Adding a splash of milk or cream can help bring the sauce back to its creamy consistency without drying out the gnocchi.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely! Using store-bought basil pesto is a convenient way to keep this Creamy Lemon Pesto Gnocchi with Broccoli Recipe quick and easy without sacrificing flavor. Just choose a high-quality pesto for the best results.
Is there a substitute for heavy cream?
Yes, you can swap heavy cream for half-and-half or even full-fat coconut milk for a lighter or dairy-free alternative, but keep in mind the texture and flavor will be slightly different.
How can I make this dish vegan?
To veganize this recipe, use a plant-based cream substitute, dairy-free pesto, and replace Parmesan with a vegan cheese or nutritional yeast. Also, ensure the gnocchi itself does not contain eggs or dairy.
Can I add protein to this dish?
Definitely! Grilled chicken, sautéed shrimp, or even white beans make great protein add-ins that complement the flavors while keeping the meal satisfying.
What’s the best way to cook gnocchi perfectly?
Cook gnocchi in plenty of boiling salted water. They are ready when they float to the surface, which usually takes just 2 to 3 minutes. Overcooking will cause them to become mushy, so keep a close eye.
Final Thoughts
Now that you have the recipe and all the tips for making this vibrant, comforting meal, it’s time to invite the cozy charm of the Creamy Lemon Pesto Gnocchi with Broccoli Recipe into your kitchen. It’s a dish that brings together bright freshness, rich creaminess, and satisfying textures in every bite. I can’t wait for you to try it and see just how effortlessly impressive weeknight dinners can be.
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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 Italian-inspired main course that combines pillowy potato gnocchi with tender broccoli florets, all smothered in a luscious lemon-infused pesto cream sauce. It’s quick to prepare, bursting with fresh flavors from garlic, lemon zest, and basil pesto, making it a perfect weeknight dinner that’s both comforting and vibrant.
Ingredients
Gnocchi and Vegetables
- 1 (16-ounce) package potato gnocchi
- 2 cups small broccoli florets
- 1 tablespoon olive oil
- 3 cloves garlic, minced
Sauce
- 1/2 cup heavy cream
- 1/4 cup basil pesto
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Garnish
- Chopped fresh basil or parsley for garnish
Instructions
- Cook Broccoli: Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2–3 minutes until they are tender-crisp. Remove them with a slotted spoon and set aside.
- Cook Gnocchi: In the same boiling water, add the potato gnocchi and cook according to package instructions until they float to the surface, about 2–3 minutes. Drain well and set aside.
- Prepare Sauce: In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Simmer Cream and Pesto: Stir in the heavy cream and basil pesto, bringing the mixture to a gentle simmer. Let it cook until slightly thickened and smooth, about 2 minutes.
- Add Lemon and Cheese: Mix in the lemon zest, lemon juice, and grated Parmesan cheese into the sauce. Stir well to combine all flavors smoothly.
- Toss Gnocchi and Broccoli: Add the cooked gnocchi and broccoli into the skillet. Gently toss everything to coat evenly with the creamy lemon pesto sauce. Cook for an additional 2–3 minutes to heat through.
- Season and Garnish: Taste and season with salt and pepper to your preference. Remove from heat and garnish with chopped fresh basil or parsley before serving.
Notes
- For a lighter version, substitute half-and-half or coconut cream instead of heavy cream.
- Add grilled chicken or white beans to boost the protein content and make it heartier.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to preserve texture.
