Description
Indulge in a delightful plate of Creamy Lemon Pesto Gnocchi with Broccoli – a flavorful dish that combines pillowy gnocchi, tender broccoli, and a luscious creamy sauce with hints of lemon and basil pesto.
Ingredients
Scale
Gnocchi and Broccoli:
- 1 pound shelf-stable or refrigerated potato gnocchi
- 2 cups broccoli florets
Creamy Lemon Pesto Sauce:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/3 cup basil pesto
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Additional:
- 1/4 cup grated Parmesan cheese
- Crushed red pepper flakes (optional)
- Fresh basil or extra lemon zest for garnish
Instructions
- Prepare Broccoli and Gnocchi: Boil salted water, blanch broccoli for 2–3 minutes, then cook gnocchi until they float.
- Make Creamy Sauce: Sauté garlic in olive oil, add cream, pesto, lemon juice, zest, salt, and pepper.
- Combine and Garnish: Stir in cooked gnocchi and broccoli, simmer until heated through, then add Parmesan. Garnish as desired.
Notes
- You can use homemade or store-bought pesto.
- For added protein, stir in cooked chicken or white beans.
- This dish reheats well for a quick weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 580mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 50mg
