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Creamy Lemon Pesto Gnocchi with Broccoli

A creamy, flavorful dish featuring pillowy gnocchi in a luscious lemon pesto sauce, paired with bright green broccoli—perfect for busy weeknights or family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Gnocchi Pillowy and soft
  • 2 cups Fresh broccoli florets Bright green and tender
  • 1 cup Heavy cream For creaminess
  • 1/2 cup Pesto sauce Store-bought or homemade
  • 1 tablespoon Olive oil For sautéing
  • 2 cloves Garlic, minced For flavor
  • 1 lemon Lemon juice Freshly squeezed from one lemon
  • to taste Salt and pepper For seasoning
  • optional Grated Parmesan cheese For serving

Method
 

Cooking Gnocchi
  1. In a large pot of salted boiling water, add the gnocchi and cook according to package instructions, usually 2-3 minutes until they float. Drain and set aside.
Preparing the Sauce
  1. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
  2. Add broccoli florets to the skillet and sauté for 3-4 minutes until they are bright green and tender.
  3. Lower the heat and add heavy cream, pesto, and lemon juice to the skillet. Stir well until combined and heated through.
Combining Ingredients
  1. Add the cooked gnocchi back to the skillet. Gently toss everything together until the gnocchi is well coated in the creamy pesto sauce. Season with salt and pepper to taste.
Serving
  1. Divide into bowls, sprinkle with grated Parmesan cheese if desired, and serve immediately.

Notes

For extra protein, consider adding grilled chicken or shrimp. You can swap heavy cream for a lighter alternative such as Greek yogurt or coconut cream for a healthier option. Always taste and adjust seasoning as needed.