Description
A simple recipe for gnocchi tossed in a creamy lemon pesto sauce with tender broccoli florets.
Ingredients
Scale
- 1 pound potato gnocchi
- 1 head broccoli, cut into small florets
- 1/2 cup prepared basil pesto
- 1/4 cup heavy cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
Instructions
- Cook the gnocchi according to package directions.
- During the last 3 minutes of gnocchi cooking, add the broccoli florets to the boiling water.
- Drain the gnocchi and broccoli, reserving about 1/4 cup of the cooking water.
- In the same pot, heat the olive oil over medium heat.
- Stir in the pesto and heavy cream. Cook for 1 minute until slightly warmed.
- Remove the pot from the heat. Stir in the lemon juice and reserved cooking water until the sauce is smooth.
- Add the drained gnocchi and broccoli to the sauce. Toss gently to coat everything.
- Stir in the Parmesan cheese. Season with salt and pepper.
- Serve immediately.
Notes
- You can substitute store-bought or homemade pesto.
- For a lighter sauce, use half-and-half instead of heavy cream.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4
- Sodium: 650
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 60
- Fiber: 5
- Protein: 18
- Cholesterol: 45
Keywords: gnocchi, lemon pesto, broccoli, creamy sauce, vegetarian pasta