Creamy Lemon Pesto Gnocchi with Broccoli: The Comfort Food You’ll Make Again and Again
Sometimes I just crave a meal that feels like a hug in a bowl—something creamy, fresh, and packed with flavor without taking forever in the kitchen. That’s exactly how this creamy lemon pesto gnocchi with broccoli came to life.
I wanted something quick, easy, and comforting but also bright enough to not feel heavy. The lemon and pesto together make the sauce zingy and fresh, while the gnocchi and cream keep it cozy and rich.
And let me tell you—this dish is one of those dinners you’ll want to make again and again.
Let’s dive right in and I’ll show you exactly how to make it.
Why You’ll Love This Recipe
This isn’t just any pasta dish. It’s rich but not overwhelming, simple but packed with flavor. Here’s what makes it so good:
- Quick to cook: Gnocchi takes just a few minutes to boil, and the sauce comes together in one pan.
- Fresh and creamy balance: The lemon zest cuts through the richness of the cream, so every bite feels light and flavorful.
- One-pan wonder: You can toss everything together without making a mess in your kitchen.
- Vegetable boost: Adding broccoli not only gives you crunch and color, but it also makes this meal feel more complete.
Ingredients You’ll Need
You don’t need anything fancy for this recipe. Here’s a simple breakdown:
- Gnocchi – Store-bought potato gnocchi works perfectly.
- Broccoli – Fresh florets for crunch and color.
- Pesto – Use good-quality basil pesto (homemade if you’re up for it).
- Heavy cream – For that rich and silky sauce.
- Lemon – Both zest and juice for brightness.
- Garlic – Freshly minced for extra flavor.
- Parmesan cheese – To thicken the sauce and add nuttiness.
- Olive oil, salt, pepper – The basics that tie everything together.
How to Make Creamy Lemon Pesto Gnocchi with Broccoli
Step 1: Cook the Gnocchi and Broccoli
Bring a pot of salted water to a boil. Add the gnocchi and broccoli florets at the same time. The gnocchi will float to the top in about 3 minutes, and the broccoli will be perfectly tender-crisp by then. Drain and set aside.
Step 2: Make the Creamy Sauce
In a large skillet, heat olive oil and sauté minced garlic until fragrant. Pour in the heavy cream and let it simmer gently. Add lemon zest and a squeeze of lemon juice to brighten the sauce. Stir in a few spoonfuls of pesto and mix until smooth and creamy.
Step 3: Combine Everything
Add the cooked gnocchi and broccoli into the sauce. Toss gently so every piece is coated in that creamy lemon pesto goodness. If it feels too thick, add a splash of pasta water to loosen it up.
Step 4: Finish with Cheese
Grate in fresh Parmesan and stir until melted into the sauce. Taste and adjust with salt and pepper.
Step 5: Serve Hot and Fresh
Scoop into bowls, top with extra Parmesan, maybe even a drizzle of olive oil, and enjoy immediately.
Tips for the Best Gnocchi
- Don’t overcook gnocchi—once they float, they’re ready.
- If you like extra flavor, toast the gnocchi in a skillet with a little butter after boiling before adding to the sauce.
- Use fresh lemon zest, not bottled lemon juice—it makes all the difference.
- Homemade pesto will give you the freshest taste, but jarred pesto works great for busy nights.
What to Serve with Lemon Pesto Gnocchi
This dish is filling enough on its own, but here are some simple sides:
- Garlic bread for extra dipping.
- A simple green salad with balsamic vinaigrette.
- Grilled chicken or shrimp if you want to add protein.
Storing and Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently on the stove with a splash of cream or milk to loosen the sauce.
- Freezer: I don’t recommend freezing this because cream sauces can separate.
FAQs about Creamy Lemon Pesto Gnocchi
Q: Can I use frozen broccoli instead of fresh?
Yes! Just add it to the boiling water with the gnocchi and cook until heated through.
Q: Can I make this dish vegan?
Absolutely. Use plant-based cream, vegan pesto, and skip or swap the Parmesan with nutritional yeast.
Q: What type of gnocchi works best?
Potato gnocchi is the classic choice, but cauliflower or ricotta gnocchi would also work.
Q: Can I add more vegetables?
Yes! Spinach, peas, or zucchini would be delicious additions.
Q: How do I make it extra lemony?
Double the zest or add a little more juice at the end to taste.
Q: Is this recipe kid-friendly?
Definitely. The creamy sauce balances the lemon, and kids usually love gnocchi.
Q: Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be a little thinner. Add extra Parmesan to thicken it.
Q: How long does it take to make this recipe?
Start to finish, about 20 minutes.
This creamy lemon pesto gnocchi with broccoli is one of those recipes that checks all the boxes—fast, flavorful, and comforting. Once you try it, I promise it’ll become a regular in your dinner rotation.
