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
Scale
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.
