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
Units
Scale
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
