This Weeknight Broccoli Pesto Gnocchi + Chickpeas will be ranked one of the best dishes eaten in your household, believe me----it's that good! This recipe comes based with tender gnocchi coated with a creamy pesto sauce made from broccoli and topped with roasted blackened chickpeas that create such a beautiful texture together. This dish surely boasts of bold flavors that marry so well together for one great bowl of goodness. Entirely meatless. Vegan, Gluten-free, Nut-free options.
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When it comes to easy, simple meals during the week, I'm always game! I'm such a firm believer in even the most simplest meals still having that flavor factor because every dish is meant to be enjoyed and not just consumed, right? At least that's my own personal motto. Haha. Anyway, this Weeknight Broccoli Pesto Gnocchi + Chickpeas is one of those dishes that are so easy to make, but the flavor is major! I promise that you won't be disappointed here!
There's not much to say when it comes to this dish. It's just SO delicious. I've recently become a fan of gnocchi and so I'm currently testing great ways to enjoy it. While I've heard that making gnocchi from scratch tastes that much better, I've really enjoyed the store-bought version from Delallo, which has been easy to cook and really good. But I will try making them from scratch soon! Stay tuned. Haha.
And if you're into soup and gnocchi, then this amazing combo from my Creamy Garlic Chicken Gnocchi Soup is the perfect thing to try ASAP!
Overall, this Broccoli Pesto Gnocchi dish is super easy to make, only uses a few staple ingredients, creamy + smooth, quick, and absolutely flavorful. Plus, it comes with a vegan + gluten-free option.
Gnocchi are basically Italian dumplings made with flour, eggs, and potatoes---unless they are egg-free like this one that I purchased from Delallo foods. When it comes to making your own gnocchi, the process is done is fairly a few steps. It starts with boiling and mashing the potatoes, combining the ingredients together and kneading them into a ball, shaping the dough, cutting them into pieces, and boiling and draining the gnocchi. For a great recipe, check out AllRecipes.com.
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Creamy Lemon Pesto Gnocchi with Broccoli
To make this Weeknight Broccoli Pesto Gnocchi + Chickpeas, you'll start by roasting your broccoli florets with your chickpeas after seasoning each separately until they are crisp and charred. Then you'll begin boiling the gnocchi until they're tender and float to the top of the water. Lastly, you'll whip together the pesto sauce in a food processor, then add the cooked gnocchi to a bowl with the pesto + heavy cream, stir until creamy, and wallah! Serve it up nicely topped with crispy blackened chickpeas!
Here's what you need to make this Weeknight Broccoli Pesto Gnocchi + Chickpeas at home:
Traditionally, pesto contains nuts. However, you can substitute the walnuts or pine nuts in this recipe with sunflower seeds or pumpkin seeds for a nut-free version.
Definitely! This is a great recipe to mix and match the ingredients/toppings. For added nutrients, fiber, and color, add your favorite veggies.
You can add roasted cauliflower, brussels sprouts, bell peppers, asparagus, green peas, roasted herb tomatoes, mushrooms, or leafy greens (kale, spinach, collard greens). All will be delicious!
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 Weeknight Broccoli Pesto Gnocchi + Chickpeas. Everything from my fave baking sheet, dutch ovens, wooden spoons, mixing bowls, and more. SEE THEM HERE!
Sure, you can find pre-made seasoning blends at the grocery store. But there's nothing like the fresh, customized flavor you get by making your own blend. The herbs and spices in the Blackened spice mix for this recipe are inspired by my love for bold flavor, rather similar to cajun seasoning (except that blackened seasoning isn't as spicy).
You can Store the seasoning blend in an airtight container at room temperature for up to 6 months as you would your regular ones. Use it on anything from simple roasted vegetables to salad dressing to herb oil for dipping bread or other meats/meat alternatives.
What You'll Need:
NOTE: For the smoked paprika, you'll use about 1 Tbsp, while you'll need ½ teaspoon for the cayenne pepper, and 1 teaspoon for everything else.
For those of you who aren’t aware, another name for Chickpeas are Garbanzo Beans. Despite the most recent craze, chickpeas have been around for thousand of years and originate from the Middle East.
Chickpeas have such a great texture and nutty flavor, which allows them to successfully pair well with a lot of other ingredients, especially in vegan and/or vegetarian recipes.
When it comes to the health benefits of Chickpea, here a few awesome reasons why you should probably add this simple ingredient to your diet more often:
In this pesto sauce, I chose to roast the broccoli first instead of boiling or steaming for more additional flavor! Knowing how to roast all vegetables (in general) perfectly is definitely a learned skill. All veggies are different and they all have vast cooking times.
The most common rule of thumb is to roast thicker vegetables at a higher temperature because they can handle the heat. For example, potatoes or sweet potatoes can roast at a higher temp because of their thickness. Broccoli, on the other hand, lends well to a lower heat when cut into florets.
If you choose to roast your broccoli florets, you simply prepare a baking sheet by lining it with parchment paper, adding them to it and drizzling them with 2 Tbsps of olive oil and a few pinches of seasonings. Let them bake for 15-20 minutes or until tender, caramelized, and golden at the edges.
Remove them from the oven, let the cool a bit, and then add the broccoli to the food processor with the remaining pesto sauce ingredients and wallah!
Leftovers can be stored in an air-tight container in the refrigerator for 3-4 days and reheated when ready to serve. To re-heat, add each serving to the oven, microwave, or stovetop until warmed through.
Absolutely! To make this recipe entirely vegan, simply substitute heavy cream with full-fat coconut cream/milk. Also, substitute the parmesan cheese in the pesto sauce with vegan parmesan or dairy-free cheese shreds like mozzarella.
GUTEN-FREE OPTION: To make this recipe entirely GF, simply ensure that the gnocchi is GF-friendly.
My Weeknight Broccoli Pesto Gnocchi + Chickpeas is a smash hit, so if you like this one, you will love these recipes!
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Weeknight Broccoli Pesto Gnocchi + Chickpeas.
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