Description
A luscious and comforting Creamy Lemon Pesto Gnocchi with Broccoli combines pillowy potato gnocchi with bright broccoli florets in a rich, tangy sauce made from heavy cream, basil pesto, and fresh lemon. This Italian-inspired, vegetarian main course is perfect for a quick weeknight dinner, offering a delightful balance of creamy texture and zesty flavor.
Ingredients
Scale
Main Ingredients
- 1 pound shelf-stable or refrigerated potato gnocchi
- 2 cups broccoli florets
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/3 cup basil pesto
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Optional Garnishes
- Crushed red pepper flakes
- Fresh basil leaves
- Extra lemon zest
Instructions
- Cook Broccoli: Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2–3 minutes until bright green and slightly tender. Use a slotted spoon to remove the broccoli from the pot and set aside.
- Cook Gnocchi: In the same pot of boiling water, add the potato gnocchi and cook according to package directions, about 2–3 minutes, until the gnocchi float to the top. Drain the gnocchi and set aside.
- Sauté Garlic: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Prepare Sauce: Stir in the heavy cream and bring the mixture to a gentle simmer. Then add the basil pesto, lemon juice, lemon zest, salt, and black pepper. Mix well to combine all the flavors into a creamy sauce.
- Combine Ingredients: Add the cooked gnocchi and broccoli to the skillet with the sauce. Stir gently to ensure the gnocchi and broccoli are evenly coated with the creamy lemon pesto sauce.
- Simmer: Let everything simmer together for 2–3 minutes until heated through and the sauce slightly thickens.
- Add Cheese and Garnish: Stir in the grated Parmesan cheese until melted and incorporated. Optionally, garnish with crushed red pepper flakes, fresh basil leaves, or extra lemon zest for added flavor and color. Serve warm.
Notes
- You can use homemade or store-bought basil pesto according to preference.
- For added protein, consider stirring in cooked chicken or white beans before serving.
- This dish works well for a quick weeknight dinner and reheats nicely the next day.
