This crispy pesto gnocchi with broccoli is a simple yet satisfying dish made with golden-brown pan-seared gnocchi tossed in a flavorful basil pesto and paired with tender broccoli. With minimal prep and just one skillet required, it’s an ideal choice for a quick, delicious weeknight meal that doesn’t compromise on flavor or texture.

Why You’ll Love This Recipe

This dish is the perfect example of how a few pantry staples can come together to make something truly delicious. The gnocchi becomes crispy on the outside while remaining soft inside, the pesto brings bold herbaceous flavor, and the broccoli adds freshness and a bit of crunch. It’s vegetarian, adaptable, and ready in under 30 minutes—ideal for busy days or lazy evenings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 lb potato gnocchi (fresh or shelf-stable)
• 2 tablespoons olive oil
• 2 cups broccoli florets
• 1/3 cup basil pesto (store-bought or homemade)
• 1 tablespoon butter
• Salt and pepper to taste
• 2 tablespoons grated Parmesan (optional)
• Fresh parsley, chopped (for garnish)

Directions

1. Bring a pot of salted water to a boil. Add the broccoli florets and blanch for 2–3 minutes. Drain and set aside.
2. In a large nonstick skillet, heat the olive oil over medium-high heat.
3. Add the uncooked gnocchi and cook for 7–8 minutes, stirring occasionally, until golden and crispy on all sides.
4. Add butter and the blanched broccoli to the skillet. Sauté for 2 minutes, until everything is heated through.
5. Stir in the basil pesto and toss until the gnocchi and broccoli are evenly coated.
6. Season with salt and pepper to taste. Sprinkle with grated Parmesan if using and garnish with fresh parsley.
7. Serve warm.

Servings and timing

Servings: 3–4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Variations

• Vegan version: Use a dairy-free pesto and omit the Parmesan or substitute with a vegan alternative.
• Add protein: Toss in cooked chicken, shrimp, or white beans for a more filling meal.
• Extra veggies: Add sautéed spinach, cherry tomatoes, or mushrooms for more color and nutrients.
• Spicy twist: Add a pinch of red pepper flakes to the pesto or during sautéing.
• Lemon zest: Finish the dish with a bit of lemon zest for a bright, fresh finish.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a nonstick skillet over medium heat for 3–4 minutes, adding a splash of water if needed to loosen the pesto.
Microwave reheating is also possible, though the gnocchi may lose some of its crisp texture.
Freezing is not recommended due to the texture of the gnocchi after thawing.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, you can use frozen gnocchi, but be sure to let it thaw slightly before pan-searing to avoid excessive moisture.

Do I need to boil the gnocchi first?

No, the gnocchi is pan-seared directly from the package, which gives it its signature crispy texture.

What kind of pesto works best?

Classic basil pesto is ideal, but you can experiment with arugula, kale, or sun-dried tomato pesto for a different flavor profile.

Can I make this dish ahead of time?

Yes, but for best texture, serve immediately after cooking. If making ahead, reheat gently in a skillet before serving.

How do I keep gnocchi from sticking to the skillet?

Use a nonstick skillet and make sure the oil is hot before adding the gnocchi. Avoid overcrowding the pan.

Is this recipe gluten-free?

Not by default. Use gluten-free gnocchi and ensure your pesto is gluten-free if needed.

Can I use homemade gnocchi?

Yes, though homemade gnocchi may be more delicate. Ensure it is well chilled or lightly boiled before pan-searing.

What other garnishes work well?

Chopped toasted pine nuts, lemon zest, or a dollop of ricotta all pair nicely.

Can I use different vegetables?

Absolutely—cauliflower, green beans, or asparagus can be great substitutes or additions.

What’s the best pan to use?

A large nonstick skillet works best to ensure the gnocchi crisps evenly without sticking.

Conclusion

Crispy pesto gnocchi with broccoli is a deliciously easy dish that comes together quickly without sacrificing taste. Whether you’re looking for a meatless main or just want to try a new way to use pesto and gnocchi, this one-pan recipe is sure to impress. Serve it fresh for the best texture, and enjoy a comforting, flavorful dinner with minimal effort.

Print