Picture this: tender potato gnocchi enveloped in a dreamy, aromatic lemon pesto sauce, amidst vibrant green broccoli. That’s your “Creamy Lemon Pesto Gnocchi with Broccoli,” a dish that’s as uplifting as it sounds, ready to become a beloved staple in your home-cooked meal repertoire.
Why You’ll Love This Recipe
- Flavor Explosion: The tangy lemon meets rich pesto in a harmonious blend that dances on your taste buds.
- Quick to Make: Ready in under half an hour, it’s perfect for weeknights or dinner parties.
- Customizable: Easily adaptable to be vegan, gluten-free, or enriched with your favorite proteins.
- Visually Stunning: The bright greens of broccoli and kale make the plate pop, promising a dinner that’s as attractive as it is delicious.
Ingredients You’ll Need
Let’s gather the essentials for this delightful dish! Each ingredient plays a pivotal role in creating the taste and texture magic, from the humble potato gnocchi to the elegant pesto sauce that ties everything together.
- Potato Gnocchi: Whether homemade or store-bought, this is your tender, pillowy pasta base that holds the sauce beautifully.
- Broccoli or Broccolini: Both provide a vibrant green hue and a nutritious crunch that complements the soft gnocchi.
- Kale: Adds depth and a nutritional punch; feel free to substitute with spinach or chard for a similar effect.
- Pesto Sauce: Go for quality here—homemade or your favorite brand; it’s the star of the sauce.
- Lemon Juice and Zest: Offers a fresh, zesty contrast that brightens the whole dish.
- Parmesan Cheese: Grate it fresh for the best melt and flavor integration.
Variations
Don’t hesitate to make this recipe your own! It’s incredibly flexible, allowing adjustments to fit your dietary needs or simply to experiment with flavors.
- Vegan Delight: Replace the cream with coconut milk and use nutritional yeast instead of parmesan for a dairy-free option.
- Protein Boost: Add grilled chicken or shrimp for a protein-packed meal that still captures the essence of the original dish.
- Noodle Swap: Try using zucchini noodles for a low-carb version that’s as satisfying as the classic.
How to Make Creamy Lemon Pesto Gnocchi with Broccoli
Step 1: Boil the Gnocchi
Begin by boiling the gnocchi in a medium saucepan filled ¾ with water. Once they rise to the top, they’re cooked to perfection, signaling that fluffy, pillowy texture that’s ideal for holding the creamy sauce.
Step 2: Sauté the Broccoli
Heat olive oil in your skillet, then toss in the broccoli. Season with salt, pepper, garlic powder, smoked paprika, Italian herbs, and let them sizzle until vibrant and tender, embracing those rich, aromatic flavors.
Step 3: Prepare the Creamy Sauce
Melt butter in a larger skillet, sauté the garlic until fragrant, then stir in the pesto, heavy cream, vegetable stock, lemon juice, and zest. Allow it to simmer to a luscious consistency that hugs the gnocchi perfectly.
Step 4: Combine and Serve
Fold in the gnocchi, sautéed broccoli, and chopped kale into the creamy concoction. Let it all meld together for a minute, then dish it out with a sprinkle of parmesan and toasted walnuts for a gourmet finish.
Pro Tips for Making Creamy Lemon Pesto Gnocchi with Broccoli
- Perfect Sauce Consistency: Allow your sauce to thicken by letting it simmer on low heat; this ensures it’s creamy and coats the gnocchi beautifully.
- Nut-Free Option: Swap those walnuts with sunflower seeds to keep the dish crunchy and inclusive for nut allergies.
- Maximize Freshness: Add lemon zest at the end of cooking for a punch of fresh citrus aroma that elevates every bite.
- Rapid Boil Technique: When cooking gnocchi, rapidly boiling water is crucial to prevent them from becoming soggy. They’re ready when they float!
How to Serve Creamy Lemon Pesto Gnocchi with Broccoli
Garnishes
Top this dish with toasted walnuts or pumpkin seeds for a pleasing crunch, and maybe a sprinkle of extra parmesan and a fresh lemon twist to heighten the flavors further.
Side Dishes
Complement your gnocchi with a fresh green salad, garlic bread, or a light soup such as minestrone to round out the meal beautifully without overpowering it.
Creative Ways to Present
Serve your dish in a deep, wide bowl for an elegant presentation, and drizzle a little extra pesto around the edges of the plate for that restaurant-worthy style.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. This ensures the flavors remain intact and makes for a quick meal when needed.
Freezing
Freezing is possible, but only recommended if you haven’t added the cream and pesto sauce, as these can separate upon thawing. Keep the components separate and combine when ready to serve.
Reheating
Gently reheat on the stove over medium heat, adding a splash of cream or broth to loosen the sauce if needed. Alternatively, microwave in 30-second intervals, stirring between each, until heated through.
FAQs
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Can I use store-bought gnocchi?
Absolutely! Store-bought gnocchi is a great time-saver and works perfectly in this recipe, bringing ease and convenience without sacrificing texture or flavor.
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What can I substitute for parmesan in a vegan version?
Nutritional yeast is a superb substitute for parmesan in a vegan version, offering a cheesy taste while keeping the recipe plant-based.
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Is it essential to add lemon zest?
Lemon zest is highly recommended as it adds a refreshing, zesty layer to the dish, enhancing the overall taste profile, but you can leave it out if preferred.
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Can I add more vegetables?
Yes! Feel free to add vegetables like spinach or asparagus for more variety and nutritional benefits, complementing the dish beautifully.
Final Thoughts
This Creamy Lemon Pesto Gnocchi with Broccoli is more than just a meal; it’s a celebration of fresh, vibrant flavors and textures that promise to transform your dining experience. Dive in with your fork and let every bite bring a burst of joy to your table. Happy cooking!
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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-American
Description
This Creamy Lemon Pesto Gnocchi with Broccoli combines tender potato gnocchi with a luscious lemon-infused pesto cream sauce, fresh broccoli or broccolini, and kale, topped with toasted walnuts for added texture. It’s a quick, flavorful, and wholesome dish perfect for a comforting weeknight dinner or a special meal.
Ingredients
Gnocchi
- 16 oz. potato gnocchi (homemade or store-bought, such as Delallo)
Vegetables
- 2–3 cups broccoli or broccolini, ends trimmed
- 2 cups chopped kale
Oil & Spices
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
For the Sauce
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 1/2 cups organic heavy cream
- 1/2 cup pesto sauce (homemade or store-bought)
- 1/4 cup vegetable stock or broth
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1/2 cup freshly grated Parmesan cheese
Optional Garnish
- Chopped toasted walnuts (or seeds like sunflower or pumpkin seeds)
Instructions
- Boil the Gnocchi: In a medium saucepan over medium-high heat, fill with water about ¾ full. Once boiling, add the gnocchi and cook for 4-5 minutes until they float to the top. Remove from heat, drain, and set aside.
- Sauté the Broccoli or Broccolini: In a 10-inch skillet over medium-high heat, add olive oil. Once hot, add broccoli/broccolini along with salt, pepper, garlic powder, smoked paprika, basil, and oregano. Toss and cook for 3-4 minutes until wilted and slightly darkened in color. Remove from heat and set aside.
- Make the Creamy Sauce: In a large 12-inch skillet over medium-high heat, melt butter. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in pesto, then add heavy cream, vegetable stock, lemon juice, and lemon zest. Stir until smooth and sauce begins to thicken slightly, about 1-2 minutes. Add Parmesan and whisk until fully melted, about 2-3 minutes.
- Combine and Finish: Add drained gnocchi, sautéed broccoli/broccolini, and kale to the sauce. Stir to coat everything evenly. Cook for another 1-2 minutes until heated through. Remove from heat.
- Serve: Plate the gnocchi and vegetables, then garnish with toasted nuts or seeds of your choice. Serve immediately and enjoy your flavorful, creamy dish!
Notes
- STORAGE: Leftovers can be stored in a sealed container in the refrigerator for 3-4 days. Reheat in the microwave or in a skillet over medium-high heat until warmed through.
- GREENS: Feel free to swap or add greens such as spinach, Brussels sprouts, or asparagus for more color and flavor.
- MEAT OPTION: Add cooked chicken, shrimp, salmon, or lobster for extra decadence if desired.
- EQUIPMENT: Essential tools include a saucepan for boiling, a large skillet for sautéing, and a spoon or tongs for mixing.
- VEGAN & GLUTEN-FREE: Use plant-based cream and vegan cheese for dairy-free version. Choose gluten-free gnocchi if needed.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 565 kcal
- Sugar: 4 g
- Sodium: 884 mg
- Fat: 56 g
- Saturated Fat: 29 g
- Unsaturated Fat: 27 g
- Trans Fat: 0.2 g
- Carbohydrates: 63 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 129 mg
