Description
This creamy lemon pesto gnocchi with broccoli is a quick and flavorful dish perfect for a weeknight dinner. Combining pillowy gnocchi with vibrant green broccoli, rich pesto, and a zesty lemon cream sauce, this recipe offers a delightful balance of creamy, tangy, and fresh flavors in just 25 minutes.
Ingredients
Scale
Gnocchi and Vegetables
- 1 pound gnocchi (store-bought or homemade)
- 2 cups broccoli florets (fresh or frozen)
- Salt, to taste
Sauce
- 1/4 cup pesto (store-bought or homemade)
- 1/2 cup heavy cream (or coconut milk for a dairy-free option)
- 1/4 cup grated Parmesan cheese (optional, for extra flavor)
- Zest and juice of 1 lemon
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Cook the broccoli: Bring a pot of salted water to a boil. Add the broccoli florets and cook for about 3 minutes until just tender but still vibrant green. Drain and set aside.
- Cook the gnocchi: In the same pot of boiling salted water, add the gnocchi and cook according to the package or recipe instructions, typically 2-3 minutes until they float to the surface. Drain and set aside.
- Prepare the sauce: In a large skillet, heat the olive oil over medium heat. Add the pesto, heavy cream, lemon zest, and juice. Stir well and bring to a gentle simmer to combine and slightly thicken the sauce, about 2-3 minutes.
- Combine all components: Add the cooked gnocchi and broccoli to the skillet with the sauce. Toss gently to coat everything evenly. If using, sprinkle grated Parmesan cheese over the top and stir until melted and combined. Season with salt and pepper to taste.
- Serve immediately: Plate the creamy lemon pesto gnocchi with broccoli while warm. Optionally, garnish with extra lemon zest or Parmesan cheese for added flavor and presentation.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free variation.
- Store-bought or homemade gnocchi both work well for this recipe.
- Adjust the lemon juice and zest amount to your taste if you prefer a more or less tangy dish.
- Use fresh pesto for the best flavor, or store-bought pesto for convenience.
- This dish is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
