Weeknight Broccoli Pesto Gnocchi + Chickpeas
This Weeknight Broccoli Pesto Gnocchi + Chickpeas is the perfect family dinner that comes bold in flavor, yet so easy to make!
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Main Course
Keyword: blackened, broccoli, chickpeas, easy, family-friendly, gnocchi, kid-friendly, meatless, nut-free, pesto, vegan, weeknight
Servings: 2 servings
Calories: 641kcal
- 1 (16 oz.) pacakage cooked potato gnocchi, homemade or store-bought
- ¼ cup organic heavy cream (You can sub with full-fat coconut cream/milk)
ROASTED BROCCOLI:
- 1 head organic broccoli, cut into florets
- 2 Tbsps Extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
BROCCOLI PESTO:
- 2 cups roasted broccoli florets
- ¼ cup Extra virgin olive oil
- ¼ cup walnuts or pine nuts
- 4 garlic cloves, minced
- ½ lemon, freshly-squeezed
- handful of fresh parsley (You can also sub with basil leaves or cilantro)
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- Pinch of red pepper flakes
- ¼ cup freshly-grated parmesan cheese
- 1-2 Tbsps filtered water, if needed
ROASTED BLACKENED CHICKPEAS:
- 1 (15 OZ.) can chickpeas, drained + rinse
- 1 tablespoon blackened seasoning blend, homemade or store-bought
- 1 tablespoon Extra virgin olive oil
TO MAKE THE ROASTED BROCCOLI + CHICKPEAS:
Begin by preheating the oven to 400 degrees Fahrenheit and preparing a baking sheet with parchment paper.
Add the broccoli florets unto the prepared baking sheet and drizzle with olive oil followed by: salt, black pepper, smoked paprika, garlic powder, oregano, and basil, stirring until combined. Arrange in a single layer one side of baking sheet.
In a bowl, add the chickpeas, olive oil, and blackened seasoning, stirring until combined and chickpeas are fully coated.
Add seasoned chickpeas until the other side of baking sheet in a single layer. Bake everything for 10-15 minutes or until broccoli is charred and tender and chickpeas are crisp. Remove from oven.
TO MAKE THE BROCCOLI PESTO:
Add all ingredients into a food processor or blender (including roasted broccoli) and process (or blend) until combined and broken down. NOTE: If needed, add a bit of water (1 Tbsp), if too thick. The pesto should be 'paste-like' in consistency.
ASSEMBLY:
In a bowl, add the cooked gnocchi and pesto along with the heavy cream and stir until combined and creamy.
To serve, add spoonfuls of coated gnocchi followed by the crispy blackened chickpeas. Garnish with freshly-grated parmesan or parsley.
Bon Appetit!
- STORAGE: 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.
- OILS: Instead of using Extra Virgin Olive Oil, you can substitute with Grapeseed Oil, Avocado Oil, or Coconut Oil.
- VEGAN OPTION: 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.
- NUT-FREE: 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.
- 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 Weeknight Broccoli Pesto Gnocchi + Chickpeas. Everything from my fave baking sheet, parchment paper, food processor, high-powered blender, skillets, and more.SEE THEM HERE!
Calories: 641kcal | Carbohydrates: 16g | Protein: 9g | Fat: 63g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 39g | Cholesterol: 44mg | Sodium: 2006mg | Potassium: 487mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1640IU | Vitamin C: 98mg | Calcium: 230mg | Iron: 3mg