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Plate of broccoli pesto gnocchi with chickpeas
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5 from 3 votes

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
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Keyword: blackened, broccoli, chickpeas, easy, family-friendly, gnocchi, kid-friendly, meatless, nut-free, pesto, vegan, weeknight
Servings: 2 servings
Calories: 641kcal
Author: Shanika

Ingredients

  • 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

Instructions

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!

Notes

  • 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!

Nutrition

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