If you crave cozy pasta with a bright, creamy twist, Creamy Lemon Pesto Gnocchi with Broccoli is your new weeknight go-to! Pillowy gnocchi, crisp-tender broccoli, and ribbons of kale are tossed in a luscious lemony pesto sauce that feels as comforting as it is vibrant. Every forkful bursts with sunny flavor and restaurant-worthy flair—without the stress or fuss!
Why You’ll Love This Recipe
- Ultra-Creamy & Bright: Every bite marries the comfort of creamy sauce with zippy lemon and aromatic pesto—utterly irresistible!
- Quick Weeknight Worthy: You can whip up Creamy Lemon Pesto Gnocchi with Broccoli in under half an hour—yes, really!
- Great for Dietary Swaps: The recipe easily flexes vegan, gluten-free, or nut-free with a simple tweak.
- One Pan, Minimal Cleanup: From boiling gnocchi to finishing the sauce, you’ll only dirty a couple of pans—my kind of cooking!
Ingredients You’ll Need
What I especially love about Creamy Lemon Pesto Gnocchi with Broccoli is that it comes together with everyday ingredients that each offer plenty of personality—think golden gnocchi, beautiful greens, and a rich-yet-fresh lemon pesto cream. Here’s how each component elevates the whole dish:
- Potato Gnocchi: Soft, pillowy bites that soak up every drop of sauce—both homemade or store-bought work beautifully.
- Broccoli (or Broccolini): Adds delicious crunch, color, and a mild veggie bite that contrasts the creamy sauce.
- Kale: Lends an earthy flavor, gorgeous green flecks, and plenty of nutrients; frozen kale works too!
- Extra Virgin Olive Oil: For sautéing veggies and layering in Mediterranean richness.
- Sea Salt & Black Pepper: Elevate all the flavors with simple seasoning magic.
- Garlic Powder, Smoked Paprika, Dried Oregano & Basil: This spice blend gives the veggies subtle warmth and depth.
- Unsalted Butter: The start of a truly decadent sauce—feel free to swap in vegan butter if you wish.
- Fresh Garlic: Infuses the sauce with gentle, fragrant punch.
- Heavy Cream: The backbone of lusciousness; choose plant-based substitute for a vegan version.
- Pesto Sauce: The star flavor bomb—store-bought is speedy, but homemade can make it extra special.
- Vegetable Stock: Adds body to the sauce and keeps things from getting too heavy.
- Lemon Juice & Zest: Bring brightness and that invigorating Mediterranean tang.
- Parmesan Cheese: Melts into the sauce for irresistible umami and silkiness.
- Toasted Walnuts (optional): Sprinkle on top for that nutty finish and a little crunch—they’re totally optional but so good!
Variations
The beauty of Creamy Lemon Pesto Gnocchi with Broccoli is how honestly easy it is to customize. Don’t be afraid to riff on the greens, swap out the proteins, or dial up the zing—there’s room for every craving and dietary need!
- Make it Vegan: Swap the heavy cream for your favorite plant-based alternative and use dairy-free pesto and parmesan.
- Nut-Free Version: Use sunflower seeds or pumpkin seeds instead of walnuts, and nut-free pesto if needed.
- Add Protein: Top the finished gnocchi with roasted chicken, pan-seared salmon, or seared shrimp for a heartier meal.
- Try Different Greens: Spinach, brussels sprouts, collards, or asparagus—all are delicious in the mix!
- Gluten-Free Gnocchi: Pick up a gluten-free gnocchi at the grocery store and you’re set.
How to Make Creamy Lemon Pesto Gnocchi with Broccoli
Step 1: Boil the Gnocchi
Start with a medium pot filled about three-quarters with water. Bring it to a lively boil, add your gnocchi, and let them cook for 4-5 minutes—once they rise to the surface, they’re done! Drain them promptly and set aside, ready to soak up the dreamy sauce you’re about to make.
Step 2: Sauté the Veggies
Heat olive oil in a skillet and toss in those lovely broccoli florets (or broccolini) with your aromatic blend of sea salt, pepper, garlic powder, smoked paprika, oregano, and basil. Cook for about 3-4 minutes until everything turns vivid and just tender, then take off the heat—as soon as you smell that herby goodness, you know it’s perfect!
Step 3: Make the Creamy Lemon Pesto Sauce
Next, grab a large skillet and melt the butter over medium-high heat. Sauté freshly minced garlic for 1-2 minutes until golden and fragrant. Pour in that bright pesto, then slowly add heavy cream, veggie stock, lemon juice, and lemon zest. Stir well, letting it become smooth, creamy, and ever-so-slightly bubbly—your kitchen will smell like an Italian trattoria!
Step 4: Add Cheese & Thicken
Turn down the heat to medium-low, gently whisk in the grated parmesan, and watch the sauce magically thicken and get glossy after 2-3 minutes. This is where the real silkiness happens, and the flavors come together in the most mouthwatering way!
Step 5: Toss It All Together
Now the fun part—add the drained gnocchi, your sautéed broccoli, and the chopped kale right into the skillet. Toss to coat every piece in sauce, let it warm through for a minute or two, and then take it off the heat. Serve Creamy Lemon Pesto Gnocchi with Broccoli right away, finished with a flurry of toasted walnuts or your favorite crunchy topping. Bon appétit!
Pro Tips for Making Creamy Lemon Pesto Gnocchi with Broccoli
- Golden Gnocchi Watch: Only cook gnocchi until they float—any longer and they’ll turn mushy, so scoop them quickly for best texture.
- Sauce Consistency Secrets: If your sauce feels too thick, add an extra splash of vegetable stock. Too thin? Simmer for another minute to thicken.
- Zest First, Juice Later: Always zest your lemon before juicing—it’s so much easier and captures all that citrusy essential oil.
- Finishing Touch: Don’t skip the toasted nut or seed garnish—it adds crunch and keeps each forkful exciting!
How to Serve Creamy Lemon Pesto Gnocchi with Broccoli
Garnishes
This dish loves a good topping! A shower of extra parmesan, a handful of lemon zest, and a flurry of toasted walnuts or seeds will take your Creamy Lemon Pesto Gnocchi with Broccoli from great to unforgettable. Even a few torn fresh basil leaves sprinkled over the top make everything pop.
Side Dishes
Pair your gnocchi with garlic bread for sopping up every last bit of the creamy sauce, or serve alongside a simple arugula salad with a lemony vinaigrette to keep the meal light and fresh. Roasted veggies or a crisp slaw make perfect accompaniments as well.
Creative Ways to Present
For dinner parties, portion Creamy Lemon Pesto Gnocchi with Broccoli into individual shallow bowls, garnish with a lemon wheel and a basil sprig, and finish with cracked black pepper for a chef’s touch. Or, serve family-style in a wide platter and nestle extra greens or microgreens around for vibrant color and a true “wow” moment.
Make Ahead and Storage
Storing Leftovers
Any leftovers will keep for up to 3–4 days in an airtight container in the fridge. The sauce may thicken as it sits, but a splash of veggie stock or milk when you reheat will bring it right back to life.
Freezing
While gnocchi can sometimes get a little soft after freezing, you can absolutely freeze Creamy Lemon Pesto Gnocchi with Broccoli for up to 2 months. Thaw overnight in the fridge, then gently reheat with an extra splash of cream or broth to refresh the sauce.
Reheating
For best results, reheat leftovers in a skillet with a splash of water, milk, or broth, tossing gently until hot and creamy again. The microwave works too—just cover loosely and stir halfway through. Add a bit of fresh lemon juice and parmesan to brighten everything right back up!
FAQs
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Can I use frozen gnocchi for Creamy Lemon Pesto Gnocchi with Broccoli?
Absolutely! Frozen gnocchi works perfectly—just cook according to package instructions until they float, then proceed with the recipe. Keep in mind they may take a minute longer than fresh or shelf-stable versions.
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What can I use instead of heavy cream for a dairy-free option?
You can swap the heavy cream for a rich, unsweetened plant milk (like cashew cream, coconut cream, or a barista-style oat milk). Just be sure to choose one that’s not too sweet or thin, as you want that luscious, creamy texture.
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How do I keep the sauce from separating or getting too thick?
If your sauce starts to look grainy or too dense, simply whisk in a splash of extra vegetable stock or milk and stir gently over low heat. The emulsified ingredients (pesto, cream, butter, and cheese) prefer gentle reheating to stay smooth and creamy!
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Can I make Creamy Lemon Pesto Gnocchi with Broccoli ahead of time for a party?
Yes! Cook everything through, then let cool and store in the fridge until party time. Reheat gently on the stovetop with a little extra broth or cream, and garnish fresh right before serving for best flavor and texture.
Final Thoughts
There’s always something joyful about a dinner that feels both indulgent and full of bright, fresh flavors—Creamy Lemon Pesto Gnocchi with Broccoli hits that sweet spot every time. Gather your favorite people (or just treat yourself!), and dig in to a bowlful of cozy, lemony green goodness tonight. You deserve it!
Print
Creamy Lemon Pesto Gnocchi with Broccoli Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Stovetop
- Method: Stovetop
Description
Indulge in the creamy and flavorful delight of this Creamy Lemon Pesto Gnocchi with Broccoli. A perfect blend of pillowy gnocchi, vibrant greens, and a luscious creamy sauce, finished with a zesty lemon twist.
Ingredients
Gnocchi:
- 1 (16 oz.) package potato gnocchi, homemade or store-bought (I like to use Delallo foods)
Vegetables:
- 2–3 cups broccoli or broccolini, ends trimmed
- 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 SAUTÉ 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 re-heat, 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.
- 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: 565kcal
- Sugar: 4g
- Sodium: 884mg
- Fat: 56g
- Saturated Fat: 29g
- Unsaturated Fat: 15g
- Trans Fat: 0.2g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 129mg
