Description
Enjoy a delightful and creamy Lemon Pesto Gnocchi with Broccoli, packed with fresh greens, zesty lemon flavor, and a rich sauce, perfect for a quick and satisfying meal.
Ingredients
Units
Scale
Gnocchi and Vegetables
- 16 oz. potato gnocchi, homemade or store-bought
- 2-3 cups broccoli or broccolini, ends trimmed
- 2 cups chopped kale, fresh or frozen
- 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
Creamy Lemon Pesto Sauce
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 1/2 cups organic heavy cream
- 1/2 cup pesto sauce
- 1/4 cup organic vegetable stock or broth
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1/2 cup freshly grated Parmesan cheese
Optional Garnish
- Chopped toasted walnuts or favorite nuts/seeds
Instructions
- Boil the Gnocchi: In a medium-sized saucepan, bring water to a boil over medium-high heat. Add the gnocchi and cook for 4-5 minutes, until they float to the surface. Remove from heat, drain well, and set aside.
- Sauté the Broccolini/Broccoli: Heat olive oil in a 10-inch skillet over medium-high. Add the broccoli or broccolini, then season with salt, pepper, garlic powder, smoked paprika, basil, and oregano. Cook for 3-4 minutes until vegetables darken slightly and wilt. Remove from heat and set aside.
- Prepare the Creamy Lemon Pesto Sauce: In a large 12-inch skillet, melt the butter over medium-high heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in pesto, heavy cream, vegetable stock, lemon juice, and lemon zest, stirring until smooth and combined. Bring the mixture to a light bubble and simmer for 1-2 minutes. Whisk in Parmesan cheese until melted and sauce thickens, approximately 2-3 minutes.
- Combine and Cook: Add drained gnocchi, sautéed broccoli or broccolini, and kale into the sauce. Stir well until everything is coated and heated through, about 1-2 minutes. Remove from heat.
- Serve: Plate immediately, garnished with toasted nuts or seeds if desired. Enjoy your creamy, zesty Gnocchi with broccoli!
Notes
- STORAGE: Keep leftovers in a tightly sealed container refrigerated for 3-4 days. Reheat in the microwave or in a skillet until warmed through.
- GREENS: Add other greens like spinach, Brussels sprouts, or asparagus for extra flavor and color.
- MEAT OPTION: Incorporate cooked chicken, salmon, shrimp, or lobster for added protein and richness.
- EQUIPMENT: Essential tools include a medium saucepan, 10-inch skillet, and large skillet for sauce prep.
- VEGAN/GLUTEN FREE: For vegan, substitute heavy cream with coconut cream or cashew cream. For gluten-free, ensure the gnocchi and pesto are gluten-free.
- NUT-FREE: Replace walnuts with sunflower or pumpkin seeds for a nut-free version.
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 565 kcal
- Sugar: 4 g
- Sodium: 884 mg
- Fat: 56 g
- Saturated Fat: 29 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 66 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 129 mg
