Creamy Lemon Pesto Gnocchi with Broccoli

5 from 2 votes

Never make another boring easy meatless weeknight meal again with this delicious Creamy Lemon Pesto Gnocchi with Broccoli!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Keyword: broccoli, broccolini, creamy, dinner, easy, gnocchi, kid-friendly, lemon, lunch, pasta, pesto, weeknight meals

Servings: servings

Calories: 565kcal

Author: Shanika

1 (16 oz.) package potato gnocchi, homemade or store-bought (I like to use Delallo foods)
2-3 cups broccoli or broccolini, ends trimmed
2 cups chopped kale, organic (You can also use frozen kale, if desired.)
1 tablespoon Extra virgin olive oil
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon dried basil

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.

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.

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!
Bon Appetit!

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.
EQUIPMENT: 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 Creamy Lemon Pesto Gnocchi with Broccoli. Everything from my fave high-powered blender, baking sheets, wooden spoons, mixing bowls, and more.
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!