Description
This Creamy Lemon Pesto Gnocchi with Broccoli recipe offers a delightful blend of tender potato gnocchi, vibrant broccoli, and kale all enveloped in a luscious and zesty lemon-infused pesto cream sauce. Quick to prepare in about 25 minutes, it’s perfect for a comforting yet fresh weeknight meal packed with flavor and texture, finished with a crunchy nut garnish for added depth.
Ingredients
Main Ingredients
- 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
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 ½ cups organic heavy cream
- ½ cup pesto sauce
- ¼ cup organic vegetable stock or broth
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- ½ cup freshly grated Parmesan cheese
- Chopped toasted walnuts or favorite nuts/seeds for garnish
Instructions
- Cook Gnocchi: In a medium saucepan, bring water to a boil over medium-high heat. Add the gnocchi and cook for 4-5 minutes until they float to the surface. Drain thoroughly and set aside.
- Sauté Broccoli: Heat olive oil in a 10-inch skillet over medium-high heat. Add broccoli or broccolini and season with sea salt, black pepper, garlic powder, smoked paprika, dried basil, and oregano. Cook 3-4 minutes until vegetables begin to darken and wilt. Remove from heat and set aside.
- Prepare Lemon Pesto Cream Sauce: In a large 12-inch skillet, melt butter over medium-high heat. Add minced garlic and sauté 1-2 minutes until fragrant. Stir in pesto, heavy cream, vegetable stock, lemon juice, and lemon zest, mixing until smooth. Bring to a gentle simmer for 1-2 minutes, then whisk in Parmesan cheese and cook an additional 2-3 minutes until sauce thickens.
- Combine and Heat Through: Add the drained gnocchi, sautéed broccoli, and kale to the skillet with the sauce. Stir to coat all ingredients evenly and cook for 1-2 minutes until heated through. Remove from heat.
- Serve and Garnish: Plate the creamy lemon pesto gnocchi immediately, sprinkled with chopped toasted walnuts or your favorite nuts/seeds for a crunchy finish. Enjoy!
Notes
- Use fresh or frozen kale depending on availability; just ensure frozen kale is thawed and drained.
- Gnocchi can be homemade or store-bought; cooking time may vary slightly.
- Adjust pesto amount to suit desired intensity of flavor.
- For a nuttier taste, toast walnuts lightly before chopping.
- Vegetable stock adds flavor but can be substituted with water if needed.
- To make this recipe vegetarian, ensure pesto is free of animal-derived cheese or use a vegetarian alternative.
