Description
This creamy lemon pesto gnocchi with tender broccoli and kale is a deliciously comforting meal, with a rich pesto sauce enhanced by the freshness of lemon. Perfect for a quick weeknight dinner, it’s packed with flavor and vibrant greens!
Ingredients
Scale
For the Gnocchi and Vegetables:
- 1 (16 oz) package potato gnocchi (homemade or store-bought)
- 2-3 cups broccoli or broccolini, ends trimmed
- 2 cups chopped kale (organic or frozen)
- 1 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
For the Creamy Sauce:
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 1 1/2 cups organic heavy cream (or coconut cream for vegan option)
- 1/2 cup pesto sauce (homemade or store-bought)
- 1/4 cup organic vegetable stock/broth
- 1 tbsp freshly squeezed lemon juice
- 1 tsp lemon zest
- 1/2 cup freshly grated Parmesan cheese
Optional Garnish:
- Chopped walnuts, toasted (or your favorite nuts or seeds)
Instructions
- Boil the Gnocchi: In a medium saucepan over medium-high heat, bring water to a boil. Add the gnocchi and cook for 4-5 minutes, or until they float to the top. Drain and set aside.
- Sauté the Broccoli/Broccolini: Heat olive oil in a medium skillet over medium-high heat. Add the broccoli or broccolini and season with salt, black pepper, garlic powder, smoked paprika, basil, and oregano. Toss and cook for 3-4 minutes until the broccoli darkens and becomes tender. Remove from heat and set aside.
- Make the Creamy Sauce: In a large skillet, melt butter over medium-high heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in pesto, followed by heavy cream, vegetable stock, lemon juice, and lemon zest. Let the sauce bubble gently for 1-2 minutes. Add grated Parmesan and whisk until melted and the sauce thickens (about 2-3 minutes).
- Combine Everything: Add the cooked gnocchi to the creamy sauce along with sautéed broccoli and kale. Stir until the sauce fully coats the gnocchi and vegetables. Cook for an additional 1-2 minutes.
- Serve: Serve immediately, garnished with toasted nuts or seeds for extra crunch. Pair with crusty bread for a complete meal.
Notes
- Vegan Option: Substitute heavy cream with coconut cream and use a dairy-free Parmesan cheese.
- Nuts: Use any nuts or seeds of your choice for garnish, such as pine nuts, sunflower seeds, or pecans.
- Store: Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 550kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 45mg