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Creamy Lemon Pesto Gnocchi with Broccoli Recipe

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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

Find it online: https://deliceflash.com/creamy-lemon-pesto-gnocchi-with-broccoli-recipe/