Get ready to embark on a culinary adventure with this indulgent dish, the **Creamy Lemon Pesto Gnocchi with Broccoli**. It’s a symphony of creamy textures and tangy flavors, all seamlessly united with the sweet tenderness of broccoli and the delightful chewiness of gnocchi. This is a recipe that will undoubtedly become a staple in your repertoire.
Why You’ll Love This Recipe
- Flavor Explosion: This dish combines tangy lemon and fresh pesto, creating an invigorating taste experience.
- Quick and Easy: In just 25 minutes, you can whip up a gourmet meal that will impress family and friends.
- Nutritious Ingredients: With the addition of broccoli and kale, this meal is as healthy as it is delicious.
- Flexible Options: Easily adapt the recipe to accommodate vegan, gluten-free, or meat-eater preferences.
Ingredients You’ll Need
Let’s gather these simple yet essential ingredients to craft your sumptuous **Creamy Lemon Pesto Gnocchi with Broccoli**. Each ingredient has been carefully selected to contribute to the rich texture and robust flavor profile of this dish, ensuring a delightful culinary experience.
- Potato Gnocchi: Whether homemade or store-bought, these tender dumplings are the heart of the dish.
- Broccoli: Adding nutritional value and vibrant color; feel free to substitute with broccolini for variety.
- Kale: The leafy green adds a touch of earthy bitterness, perfectly complementing the creamy sauce.
- Extra Virgin Olive Oil: A drizzle for sautéing enhances the richness and ties all flavors together.
- Pesto Sauce: Use your preferred choice, either homemade or store-bought, for an infusion of fresh, herby notes.
- Heavy Cream: Gives the sauce its luscious texture, the foundation of our creamy component.
- Pecorino or Parmesan Cheese: Provides that nutty, savory depth, melting beautifully into the sauce.
- Lemon Juice & Zest: These add a zing of citrus freshness to brighten the dish.
- Spices and Herbs: A dash of garlic powder, smoked paprika, basil, and oregano to heighten the flavor complexity.
Variations
The beauty of the **Creamy Lemon Pesto Gnocchi with Broccoli** is its adaptability. Feel free to tailor it to your taste preferences or dietary needs. Here are some creative variations for inspiration!
- Vegan Version: Swap the heavy cream with coconut cream or almond milk and use a vegan pesto.
- Meaty Twist: Add grilled chicken breast or sautéed shrimp for a protein-packed version.
- Spice it Up: Throw in a pinch of red pepper flakes to add a kick of heat.
How to Make Creamy Lemon Pesto Gnocchi with Broccoli
Step 1: Boil the Gnocchi
Start by bringing a medium-sized saucepan of water to a rolling boil. Add your gnocchi and let them swim until they float to the top, which should take about 4-5 minutes. Drain and set aside—these puffy delights are now ready to join the flavor party!
Step 2: Sauté the Broccoli
In a 10-inch skillet, heat some olive oil over medium-high heat. Toss in your broccoli, seasoning with a mix of salt, pepper, garlic powder, smoked paprika, basil, and oregano. Sauté until the broccoli gets that gorgeous dark green hue and is slightly wilted, approximately 3-4 minutes.
Step 3: Create the Creamy Sauce
In a larger skillet, melt some butter and sauté minced garlic until aromatic. Add pesto, heavy cream, veggie stock, and lemon juice with zest. Stir to combine and let the sauce bubble gently before incorporating grated Parmesan. Keep whisking until you achieve the desired sauce consistency.
Step 4: Bring it All Together
Introduce the gnocchi, broccoli, and kale to the sauce, stirring until everything is well-coated. Allow it to cook for another couple of minutes so that the flavors meld. Serve immediately and add a sprinkle of toasted nuts or seeds before enjoying!
Pro Tips for Making Creamy Lemon Pesto Gnocchi with Broccoli
- Gnocchi Perfection: Ensure gnocchi are well-drained to avoid a watery sauce, that way it clings properly to your pasta.
- Flavor Infusion: Toast your spices slightly before adding broccoli for deeper, richer flavor.
- Zesty Touch: Always zest your lemon right before using to capture all its fragrant oils.
- Kale Prep: Massage kale gently with a bit of oil to soften its leaves and enhance flavor absorption.
How to Serve Creamy Lemon Pesto Gnocchi with Broccoli
Garnishes
A sprinkle of freshly chopped herbs or a handful of toasted nuts can elevate your plate. Chopped parsley or basil adds freshness, while walnuts or pine nuts offer that crunchy contrast.
Side Dishes
Complement this dish with a simple arugula salad to balance its creaminess or pair it with crusty bread to soak up every last bit of sauce.
Creative Ways to Present
Consider serving individual portions in small bowls or ramekins, garnished artistically with lemon zest curls and a sprinkle of Parmesan—elevating the visual appeal of your meal.
Make Ahead and Storage
Storing Leftovers
Store any leftover **Creamy Lemon Pesto Gnocchi with Broccoli** in an airtight container and keep in the refrigerator for up to 3-4 days. This ensures freshness and flavor are retained.
Freezing
For longer storage, you can freeze this dish. Place it in a freezer-safe container, and it will last for up to two months. Thaw overnight in the fridge before reheating.
Reheating
For best results, reheat in a skillet over medium heat, stirring until warmed through. Alternatively, a quick zap in the microwave will do the trick.
FAQs
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Can I use gluten-free gnocchi?
Absolutely! Just swap the regular gnocchi with your favorite gluten-free variety, and the dish will be just as delightful.
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What can I use instead of heavy cream for a lighter version?
You can substitute heavy cream with light cream or half-and-half, or for a healthier twist, try using plain Greek yogurt.
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Is it possible to make this dish nut-free?
Yes, you can replace the walnuts with sunflower seeds or omit them altogether, especially if you’re using a nut-free pesto.
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Can I prepare components in advance?
Certainly! You can boil and store the gnocchi and prep the veggies a day ahead. Just ensure everything is stored properly in the fridge to maintain freshness.
Final Thoughts
I hope you’re inspired to dive into this **Creamy Lemon Pesto Gnocchi with Broccoli**. It’s a satisfying dish that’s perfect for weeknights, yet fancy enough for special occasions. Give it a try, and it might just become your new favorite go-to meal. Enjoy and happy cooking!
Print
Creamy Lemon Pesto Gnocchi with Broccoli Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This creamy lemon pesto gnocchi with broccoli is a delightful and hearty vegetarian dish combining tender potato gnocchi, fresh greens, and a flavorful garlic lemon pesto sauce. Perfect for a quick weeknight dinner or a satisfying lunch, it features a vibrant flavor profile with zesty lemon, fragrant herbs, and crunchy toasted nuts for garnish.
Ingredients
Gnocchi and Vegetables
- 16 oz. potato gnocchi (homemade or store-bought)
- 2–3 cups broccoli or broccolini, ends trimmed
- 2 cups chopped kale (fresh or frozen)
- 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
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 organic vegetable stock/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 (sunflower or pumpkin seeds as nut-free alternative)
Instructions
- Boil the gnocchi: In a medium-sized saucepan, fill with water about ¾ full and bring to a boil over medium-high heat. Add the gnocchi and cook for 4-5 minutes until they float to the surface. Remove from heat, drain well, and set aside.
- Sauté the broccolini or broccoli: Heat a 10-inch skillet over medium-high heat, add olive oil. Once hot, add the broccoli or broccolini, followed by salt, pepper, garlic powder, smoked paprika, basil, and oregano. Cook and toss for 3-4 minutes until wilted and slightly darkened. Remove from heat and set aside.
- Make the creamy sauce: In a large 12-inch skillet over medium-high heat, melt butter and sauté minced garlic for 1-2 minutes until fragrant. Stir in pesto, heavy cream, veggie stock, lemon juice, and lemon zest until combined and smooth. Lower heat to medium-low and simmer for 1-2 minutes.
- Finish the sauce and combine: Whisk in parmesan cheese until melted and sauce thickens, about 2-3 minutes. Add drained gnocchi, sautéed greens, and stir until fully coated and heated through, about 1-2 minutes. Serve immediately, garnished with toasted nuts or seeds if desired.
Notes
- STORAGE: Keep leftovers in an airtight container in the fridge for 3-4 days. Reheat in microwave or skillet until warm.
- GREENS: You can add other greens like spinach, Brussels sprouts, or asparagus for more flavor and color.
- MEAT OPTION: For a non-vegetarian version, include cooked chicken, salmon, shrimp, or lobster.
- EQUIPMENT: Essential tools include a large saucepan, a skillet, and a stirring spoon.
- PESTO: For homemade pesto, check the recipe post for instructions.
- NUT-FREE: Use sunflower or pumpkin seeds instead of walnuts or other nuts.
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 565 kcal
- Sugar: 4 g
- Sodium: 884 mg
- Fat: 56 g
- Saturated Fat: 29 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 129 mg
