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
Units
Scale
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
