Creamy Lemon Pesto Gnocchi with Broccoli is pure weeknight magic: plump little pillows of gnocchi tossed in a vibrant, velvety sauce that’s bursting with pesto, fresh lemon, and just the right hit of greens. It’s quick to make, ultra-satisfying, and looks as beautiful on the table as it tastes!
Why You’ll Love This Recipe
- Ridiculously Creamy: The sauce is luxuriously silky thanks to heavy cream, parmesan, and that punch of pesto—all infused with a bright touch of lemon.
- Easy & Fast: Creamy Lemon Pesto Gnocchi with Broccoli comes together in just 25 minutes, start to finish, making it a dream for busy nights or last-minute company.
- Nutritious and Beautiful: Broccoli and kale add fresh color, nutrients, and loads of flavor, ensuring you get your greens while enjoying every bite.
- Super Customizable: You can swap out greens, use store-bought or homemade pesto, or even make it vegan or gluten-free—there’s a variation for everyone!
Ingredients You’ll Need
This recipe shines with simple, fresh ingredients—each one playing an important role in bringing big flavor and irresistible creaminess to the table. Here’s what you’ll need and why!
- Potato Gnocchi (16 oz. package): These fluffy dumplings are the star—store-bought makes it speedy, but homemade is always a treat.
- Broccoli or Broccolini (2-3 cups, ends trimmed): Adds gorgeous color and a subtle crunch; broccolini is slightly sweeter if you want to mix it up.
- Kale (2 cups, chopped): Earthy, vibrant, and packed with nutrients—feel free to use frozen if that’s what you have on hand.
- Extra Virgin Olive Oil (1 tablespoon): For sautéing your greens and balancing out the flavor.
- Sea Salt, Black Pepper, Garlic Powder, Smoked Paprika, Dried Oregano, Dried Basil (½ teaspoon each): This magical spice combo gives every bite a herbaceous, savory depth.
- Unsalted Butter (2 tablespoons): For that extra glossy richness in the sauce.
- Garlic Cloves (2, minced): Nothing beats fresh garlic for aroma and punch.
- Heavy Cream (1½ cups): Makes the sauce thick and unbelievably creamy. (See notes for vegan swaps!)
- Pesto Sauce (½ cup): Homemade if you want to go the extra mile, or grab your favorite jar for speed.
- Vegetable Stock/Broth (¼ cup): Balances and loosens the sauce so it coats every gnocchi perfectly.
- Lemon Juice & Zest (1 tablespoon juice, 1 teaspoon zest): The secret to that bright, sunny flavor that ties everything together.
- Freshly Grated Parmesan Cheese (½ cup): Adds a nutty, salty finish—use vegan parm if you need a dairy-free dish.
- Optional: Chopped Walnuts, toasted: For a satisfying, toasty crunch on top; swap for pumpkin or sunflower seeds for nut-free!
Variations
What I love most about Creamy Lemon Pesto Gnocchi with Broccoli? You can easily swap in your favorite veggies, use vegan-friendly swaps, or load it up with protein—the canvas is all yours! Here are some fun ways to make this dish entirely your own:
- Add a Protein: Top with grilled chicken, sautéed shrimp, or even crispy tofu for a heartier meal.
- Make It Vegan: Use your favorite plant-based heavy cream and vegan parmesan—homemade vegan pesto works beautifully too!
- Different Greens: Swap kale for spinach, baby arugula, or even blanched asparagus tips.
- Go Nut-Free: Use sunflower seeds or pumpkin seeds instead of walnuts for allergy-friendly crunch, and check your pesto for any hidden nuts.
- Gluten-Free: Try gluten-free gnocchi if you’re avoiding wheat, and make sure your pesto is certified gluten-free as well.
How to Make Creamy Lemon Pesto Gnocchi with Broccoli
Step 1: Boil the Gnocchi
Bring a saucepan of water to a boil and add your gnocchi. You’ll know they’re done when they’re all floating like fluffy little clouds—this usually takes 4–5 minutes. Drain them well and set aside; they’re ready to soak up all that luscious sauce.
Step 2: Sauté Broccoli and Kale
Grab a wide skillet and heat the olive oil. Toss in your broccoli (or broccolini), and season with salt, pepper, garlic powder, smoked paprika, oregano, and basil. Sauté just until the greens darken and become gloriously tender and fragrant—about 3–4 minutes. Add the kale last for a fresh pop of green and warmth.
Step 3: Make the Creamy Lemon Pesto Sauce
In a large skillet, melt the butter and sauté the minced garlic until everything smells amazing—just a minute or two. Stir in your pesto, then add the heavy cream, veggie broth, freshly squeezed lemon juice, and lemon zest. Whisk until velvety and let the sauce bubble gently. Add the parmesan and whisk until it’s thick, smooth, and dreamy.
Step 4: Toss It All Together
Add the cooked gnocchi, sautéed veggies, and kale to your skillet of creamy lemon pesto sauce. Gently stir everything over medium-low heat for a minute or two—just long enough for those gnocchi to become fully coated and the vegetables to soak up maximum flavor. Serve right away, and don’t forget the toasted nuts or seeds if you love a little crunch!
Pro Tips for Making Creamy Lemon Pesto Gnocchi with Broccoli
- Gnocchi Timing Matters: Don’t overcook the gnocchi—once they float, drain them right away to keep them light and pillowy, not mushy.
- Sauce Consistency Magic: If your sauce feels too thick, add an extra splash of veggie broth or cream; too thin, just let it bubble for a minute to reduce.
- Brighten with Fresh Lemon: Always zest your lemon before juicing—you get a pop of citrus oils without any bitterness, making the pesto sing.
- Greens Versatility: Chop your greens small and wilt them just enough; this keeps the color vibrant and ensures a soft but never soggy texture.
How to Serve Creamy Lemon Pesto Gnocchi with Broccoli
Garnishes
Top each serving with a generous shower of freshly grated parmesan and a sprinkle of toasted walnuts, or swap in pumpkin or sunflower seeds for crunch. A touch of extra lemon zest and a scatter of fresh basil leaves instantly elevates the freshness and color.
Side Dishes
This dish is amazing alongside a crisp green salad dressed in a lemony vinaigrette, or pair it with a warm crusty bread for mopping up all that creamy sauce. Roasted tomatoes or asparagus are also wonderful, bright companions.
Creative Ways to Present
For a special touch, spoon Creamy Lemon Pesto Gnocchi with Broccoli into individual shallow bowls and twirl in extra pesto before adding the garnish. It’s also fun served family-style in a big white platter, topped with edible flowers or microgreens if you’re feeling fancy!
Make Ahead and Storage
Storing Leftovers
Any leftover Creamy Lemon Pesto Gnocchi with Broccoli will keep beautifully in a tightly-sealed container in the fridge for up to 3–4 days. The flavors meld together even more overnight, making lunch the next day extra delicious.
Freezing
While gnocchi generally freezes well on its own, the creamy sauce can become a little grainy after thawing. For best results, freeze just-cooked gnocchi and blanched veggies separately, then whip up the sauce fresh when you’re ready to serve.
Reheating
Gently reheat leftovers on the stove over medium-low heat, stirring in a splash of cream or veggie broth to loosen up the sauce. The microwave also works—try a minute or two, stirring halfway through, until hot and creamy again.
FAQs
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Can I use a different kind of green instead of kale?
Absolutely! Spinach, Swiss chard, arugula, or even baby collards all work well. Just sauté them briefly so they stay vibrant–the idea is to add extra color and nutrition, not overwhelm the creamy lemon pesto base.
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What’s the best type of store-bought pesto for this recipe?
Choose a pesto that’s as fresh and natural as possible—look for one in the refrigerated section, or a jar that’s packed with basil and real parmesan. Avoid anything with added sugar or fillers, as those can dull the bright flavors in this dish.
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Can I make Creamy Lemon Pesto Gnocchi with Broccoli vegan?
Yes! Use plant-based cream (like coconut or oat), vegan pesto, and vegan parmesan or nutritional yeast for a dairy-free take. The flavors stay just as fresh and comforting, and you still get that oh-so-creamy sauce.
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How can I prevent gnocchi from becoming mushy?
Don’t overboil! Once the gnocchi float to the surface, scoop them out immediately. Overcooking causes them to absorb too much water and lose their pillowy texture—which is what makes Creamy Lemon Pesto Gnocchi with Broccoli so satisfying.
Final Thoughts
Dive into a bowl of Creamy Lemon Pesto Gnocchi with Broccoli and discover just how fun, fresh, and totally irresistible a fast pasta night can be. I can’t wait for you to taste the twist of lemon, the burst of greens, and the creamy pesto—make it your new go-to for comfort with a bright springy kick!
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: Stovetop
- Method: Stovetop
Description
Indulge in the creamy goodness of this Lemon Pesto Gnocchi with Broccoli recipe. Tender potato gnocchi coated in a luscious pesto cream sauce, paired with vibrant greens, it’s a dish that promises a burst of flavors in every bite.
Ingredients
Potato Gnocchi:
- 1 (16 oz.) package potato gnocchi, homemade or store-bought (I like to use Delallo foods)
Broccolini/Broccoli:
- 2–3 cups broccoli or broccolini, ends trimmed
Kale:
- 2 cups chopped kale, organic (You can also use frozen kale, if desired.)
Seasoning:
- 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 Tbsps unsalted butter
- 2 garlic cloves, minced
- 1 1/2 cups organic heavy cream (See Notes for Vegan option)
- 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 walnuts, toasted (You can use your favorite nuts or seeds if desired)
Instructions
- BOIL THE GNOCCHI: In a medium-sized saucepan over medium-high heat, fill it with water about ¾ of the way. Once boiling, add the gnocchi and let it boil for 4-5 minutes or until all gnocchi begins to float at the top. Remove from heat, drain, and set aside.
- TO SAUTE THE BROCCOLINI/BROCCOLI: In a medium skillet (10-inch) over medium-high heat, add the olive oil. Once heated, add the broccoli or broccolini followed by the salt, black pepper, garlic powder, smoked paprika, basil, and oregano, tossing them as they begin to ‘darken’ in color and become wilted, about 3-4 minutes. Remove from heat and set aside.
- TO MAKE THE CREAMY SAUCE: In a large 12-inch skillet over medium-high heat, add the butter until it melts and minced garlic to sauté frequently about 1-2 minutes until fragrant. Add in the pesto followed by: heavy cream, veggie stock, lemon juice, and lemon zest, stirring until combined and the sauce becomes smooth. Reduce the heat to medium-low and let it slightly bubble for 1-2 minutes. Add in the grated parmesan, whisking until fully melted and sauce thickens, about 2-3 minutes. Add the drained gnocchi to the sauce along with the sautéed broccolini or broccoli, kale, stirring until sauce fully coats + sticks to both. Let it cook another 1-2 minutes and remove from heat. Serve immediately and garnish with your favorite toasted nuts or seeds!
Notes
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To reheat, simply microwave for a minute or two or add to a skillet over medium-high heat and stir until heated through.
- GREENS: To add a bit more flavor (and color) to this dish, you can always feel free to add in your favorite greens such as kale, spinach, brussels sprouts, collards, or asparagus.
- MEAT OPTION: If you’d like to switch things up and aren’t restrictive to non-meat, feel free to add chicken breasts, salmon, shrimp, or lobster to this pasta for extra decadence. You can also enjoy this dish entirely meatless.
- EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Creamy Lemon Pesto Gnocchi with Broccoli. Everything from my fave high-powered blender, baking sheets, wooden spoons, mixing bowls, and more.
- PESTO [HOMEMADE]: If you’d like to make your pesto sauce from scratch, be sure to read the RECIPE POST for info!
- NUT-FREE: Traditionally, pesto contains nuts. However, you can substitute the walnuts in this recipe with sunflower seeds or pumpkin seeds for a nut-free version.
- VEGAN + GLUTEN-FREE OPTIONS: To see both options, see RECIPE NOTES!
Nutrition
- Serving Size: 1 serving
- Calories: 565 kcal
- Sugar: 4g
- Sodium: 884mg
- Fat: 56g
- Saturated Fat: 29g
- Unsaturated Fat: 15g
- Trans Fat: 0.2g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 129mg
