If you love comfort food with a zesty, fresh twist, you’re about to fall head over heels for Creamy Lemon Pesto Gnocchi with Broccoli. This dish delivers pillowy gnocchi, vibrant broccoli, and a lusciously creamy lemon-infused pesto sauce that’s as bright as it is rich. It’s the ultimate cozy meal, quick enough for a busy night but elegant enough to impress guests, perfect for when you want something both utterly satisfying and deliciously uplifting.
Ingredients You’ll Need
This recipe keeps things simple but impactful; every ingredient is here for a reason, contributing bursts of color, layers of flavor, or that signature creamy texture. Gather these kitchen essentials, and you’ll be on your way to pasta bliss in no time!
- Potato gnocchi (1 pound, shelf-stable or refrigerated): The star of the show—soft, fluffy, and perfect for soaking up sauce.
- Broccoli florets (2 cups): Brings a pop of green, gentle crunch, and subtle earthiness to balance the richness.
- Olive oil (1 tablespoon): Adds lusciousness and helps the garlic release its amazing aroma.
- Garlic, minced (2 cloves): A must-have for depth and a warm, savory backdrop to the sauce.
- Heavy cream (1/2 cup): Provides that extra spoon-coating silkiness we crave in any creamy dish.
- Basil pesto (1/3 cup): The herby, fragrant heart of the sauce; homemade or quality store-bought both work wonders.
- Lemon juice (1 tablespoon): Freshness in every drop—this is what brightens the sauce!
- Lemon zest (1 teaspoon): Doubles down on zesty flavor; don’t skip it.
- Salt (1/4 teaspoon): Essential to bring out all the flavors.
- Black pepper (1/4 teaspoon): Brings mild heat and rounds out the dish.
- Grated Parmesan cheese (1/4 cup): Melts beautifully into the sauce for a salty, nutty finish.
- Crushed red pepper flakes (optional): Want a little kick? Add these to taste for some heat.
- Fresh basil or extra lemon zest for garnish: For a final flourish of color and zing on your Creamy Lemon Pesto Gnocchi with Broccoli.
How to Make Creamy Lemon Pesto Gnocchi with Broccoli
Step 1: Blanch the Broccoli
Bring a large pot of salted water to a boil. Drop your broccoli florets in and blanch them for 2 to 3 minutes, just until they turn a gorgeous bright green and are barely tender. Scoop them out with a slotted spoon, set aside, and marvel at your fresh ingredient prep!
Step 2: Cook the Gnocchi
In that same pot of boiling water, slide in your gnocchi. They’ll sink at first, but don’t blink—they’ll float to the top in about 2 to 3 minutes, which means they’re ready. Drain and set aside while you prepare the sauce. The quick cook means perfectly pillowy gnocchi every time.
Step 3: Start the Creamy Base
In a large skillet, warm up the olive oil over medium heat. Add your minced garlic and let it sizzle for just about a minute—until your kitchen smells absolutely heavenly, but before the garlic browns. This step gives the whole sauce a deliciously fragrant jumpstart.
Step 4: Make the Lemon Pesto Sauce
Pour in the heavy cream, and gently bring it to a simmer. Whisk in the basil pesto, lemon juice, lemon zest, salt, and black pepper. Stir it all together, letting the sauce bubble gently as it transforms into a luscious, green-speckled blanket for your gnocchi and broccoli.
Step 5: Combine and Simmer
Add your cooked gnocchi and broccoli right into the skillet of creamy goodness. Gently toss and coat everything in the sauce, letting it all bubble for another 2 to 3 minutes so the flavors really come together and the sauce thickens just a bit. Give it a taste—add more salt or pepper if needed.
Step 6: Add the Cheese and Finish
Turn off the heat, then stir in grated Parmesan until it melts seamlessly into the sauce. Top your Creamy Lemon Pesto Gnocchi with Broccoli with crushed red pepper flakes, fresh basil, and extra lemon zest, then serve while it’s perfectly warm and saucy!
How to Serve Creamy Lemon Pesto Gnocchi with Broccoli
Garnishes
For the finishing touch, scatter extra fresh basil leaves, a pinch of lemon zest, and a dusting of Parmesan over the top. If you love a little spice, a sprinkle of crushed red pepper flakes goes a long way. Garnishing not only adds vibrant color, but each condiment enhances those zingy, herby flavors we adore in this dish.
Side Dishes
Creamy Lemon Pesto Gnocchi with Broccoli is hearty on its own, but it absolutely shines next to a crisp green salad dressed simply in lemon vinaigrette, or with slices of rustic Italian bread to soak up that dreamy sauce. If you’re hosting, serve it alongside roasted asparagus or a platter of juicy cherry tomatoes tossed with olive oil and sea salt.
Creative Ways to Present
For special occasions, spoon the gnocchi into shallow bowls and add a big basil leaf on top—so elegant! Or, for a weeknight twist, serve it family-style in one big dish, letting everyone dive in. You can even make appetizer portions in small ramekins for entertaining. However you plate it, this meal is a celebration of color and comfort.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Simply transfer your Creamy Lemon Pesto Gnocchi with Broccoli to an airtight container and pop it in the fridge. It’ll keep beautifully for up to three days. The flavors continue to meld, making the next day’s lunch just as tasty—if not more!
Freezing
While cream sauces don’t always freeze perfectly, this dish can be frozen in a pinch. Place fully cooled portions in freezer-safe containers. When you’re ready to enjoy, thaw overnight in the fridge, and expect a slightly softer texture but still plenty of flavor.
Reheating
To reheat, spoon portions into a skillet with a splash of milk or cream to revive the sauce. Heat gently over medium-low until warmed through, stirring occasionally. The sauce will loosen up and become creamy again, so your leftovers taste as indulgent as ever.
FAQs
Can I use store-bought pesto for this recipe?
Yes, store-bought pesto works perfectly for Creamy Lemon Pesto Gnocchi with Broccoli—just choose a good-quality one for the best flavor. Of course, if you have homemade pesto on hand, that’s always a win!
What protein can I add for a more filling meal?
If you want some extra staying power, add cooked chicken, sautéed shrimp, or canned white beans right before combining everything in the skillet. They’ll soak up the creamy sauce and take this dish to the next level.
Is it possible to make this dish vegan?
Definitely! Use plant-based gnocchi, swap the cream for a dairy-free alternative (like cashew cream or oat cream), and choose vegan pesto and Parmesan-style cheese to keep Creamy Lemon Pesto Gnocchi with Broccoli 100% vegan-friendly.
Can I use frozen broccoli instead of fresh?
Absolutely. Just add the frozen florets straight into the boiling water and cook a minute longer to ensure they’re fully tender and heated through. The flavor and nutrition remain excellent.
What’s the best way to zest a lemon?
Use a microplane or fine grater to remove just the yellow part of the peel, avoiding the bitter white pith. Zesting directly over the skillet releases those fragrant oils and adds a burst of lemony aroma to the dish.
Final Thoughts
I can’t recommend trying Creamy Lemon Pesto Gnocchi with Broccoli enough—it’s quick, comforting, and packed with layers of herby, zesty flavor. Whether you’re craving a weeknight treat or need something special to share, this is a recipe that’ll make your kitchen smell amazing and have everyone coming back for seconds. Give it a try and let it become one of your go-to favorites too!
