Some nights, you just want dinner on the table before you even have time to regret ordering takeout. I totally get it! That’s why I’m sharing my absolute favorite emergency meal: the **Weeknight Broccoli Pesto Gnocchi Chickpeas**. Seriously, this dish is my saving grace when the pantry looks bare and everyone’s already grumpy about being hungry.

It hits all the right notes—it’s vegetarian, deeply flavorful from that bright pesto, and uses the magical pillowy texture of gnocchi mixed with hearty chickpeas. I’ve tested this exact recipe probably fifty times trying to shave off every last minute, and I promise you; it’s ready in less time than it takes to empty the dishwasher. This quick dinner is officially a tested family staple here.

Why This Weeknight Broccoli Pesto Gnocchi Chickpeas Recipe Works (EEAT)

When you need dinner in a pinch, you need reliability, and this recipe delivers every single time. It’s the definition of a dependable kitchen secret. I trust it completely when I’m short on time! If you ever need a non-vegetarian option that leans into that creamy broccoli vibe, you should check out my Tuscan Chicken with Creamy Broccoli Alfredo for inspiration.

Here’s why I rely on this combination for a quick vegetarian meal:

It’s unbelievably fast—we’re talking under 30 minutes total, easily.
It skips meat entirely, making weeknights simpler and lighter.
The shopping list is short, and most items are pantry staples.
The payoff in flavor versus effort is huge—it always feels like a satisfying, special dinner.

Gathering Ingredients for Weeknight Broccoli Pesto Gnocchi Chickpeas

Alright, the beauty of this dish is how quickly you can pull everything together, but you do need to grab a few key players. We’re starting with a full pound of those lovely potato gnocchi; make sure you get the shelf-stable package if you’re in a hurry, they cook up just as fast! Next, you need one full head of broccoli, chopped up nicely into florets—we want them tender-crisp, remember?

For the protein boost, we use one standard 15-ounce can of chickpeas, which you absolutely must rinse and drain well so they don’t make our dish soupy. We’ll need just a couple of tablespoons of olive oil for sautéing. Then comes the star flavor: a half cup of prepared basil pesto. Here’s my biggest secret for making this quick dinner sing: use the best quality basil pesto you can find. Seriously, since it’s such a dominant flavor, a mediocre jar can completely sink your Weeknight Broccoli Pesto Gnocchi Chickpeas. If you’re feeling fancy, grab about a quarter cup of grated Parmesan cheese, otherwise, skip it!

I always have salt and pepper ready for seasoning right at the end, which is essential for balance. If you ever run out of heavy cream and need a substitute for another recipe, I’ve got a fantastic trick on how to make heavy cream at home, but for tonight, we’re sticking to the pesto power!

Step-by-Step Instructions for Weeknight Broccoli Pesto Gnocchi Chickpeas

Okay, let’s get this show on the road because this delicious vegetarian pasta comes together so fast! The key here is multitasking, which keeps us on track to finish in that magical 15-minute cook time. You’ll be amazed how smoothly this flows once you start.

Cooking the Gnocchi and Broccoli

First things first, get that gnocchi going. Cook the potato gnocchi exactly how the package tells you to. Usually, they’re done when they float right up to the top—don’t overcook them, or they get mushy! Drain them really well once they’re done; seriously, drain them well so we don’t end up with a thin, watery sauce later on. While that’s happening, get your broccoli florets ready. I usually just steam mine, but boiling works too. You want them tender-crisp, which takes about five minutes. They should still have a nice little bite left in them!

Sautéing Chickpeas and Combining Components for Weeknight Broccoli Pesto Gnocchi Chickpeas

Now, grab your biggest skillet because everything is going into one pan for maximum flavor fusion. Over medium heat, warm up your two tablespoons of olive oil. Once it shimmers slightly, toss in the rinsed and drained chickpeas. Let them cook for about three or four minutes, just until they start getting those beautiful little browned spots on the outside. That toasting adds so much texture!

Next, add both your cooked gnocchi and your tender broccoli right into the skillet with the chickpeas. Give it a gentle toss. Kill the heat—this is important—and then stir in that wonderful basil pesto. Make sure you stir gently here! Gnocchi are tender, and if you stir too aggressively, they can break apart. Once everything is beautifully coated in green goodness, stir in the Parmesan cheese if you’re using it, then hit it with salt and pepper to taste. Don’t forget a squeeze of lemon if you want brightness! You can see the full process on my Bruschetta Chicken Pasta post, where layering flavors right in the pan is key too.

Expert Tips for Perfect Weeknight Broccoli Pesto Gnocchi Chickpeas

This recipe is already so fast, which is why I love it, but a few little tweaks can take your Weeknight Broccoli Pesto Gnocchi Chickpeas from great to absolutely legendary on a busy night. Don’t just steam that broccoli; if you have an extra two minutes, toss the florets onto a baking sheet and roast them while the gnocchi boils! Roasting brings out such a deep, slightly nutty sweetness that canned pesto needs to play off of.

Speaking of thickness, if you find your dish a little too thick after adding the pesto, don’t panic—just swirl in a tablespoon or two of the starchy water you cooked the gnocchi in. That starch is pure gold for emulsifying the sauce! If you’re using a very runny store-bought pesto, you might need to skip that starchy water trick, though.

If you want to really boost that texture, try toasting those chickpeas separately in a dry pan before you add the oil—almost like croutons! They get wonderfully crispy and stand up better against the soft gnocchi, which really elevates this vegetarian pasta experience. For extra richness that rivals my Creamy Garlic Mushroom Risotto, I sometimes sneak in a tiny dollop of goat cheese along with the Parmesan!

Ingredient Notes and Substitutions for Weeknight Broccoli Pesto Gnocchi Chickpeas

Let’s talk about those ingredients again because making smart substitutions is key for a perfect, fast Weeknight Broccoli Pesto Gnocchi Chickpeas. That Parmesan cheese? If you’re not using it, no big deal! It mostly adds a salty finish, so you can just bump up your kitchen salt a tiny bit. If you need a vegan version, simply swap the dairy Parmesan for your favorite vegan hard cheese substitute.

The biggest flavor decision you make tonight is your pesto choice. Store-bought is totally fine—it’s what I use most of the time, honestly! But if you feel like making your own, wow, that flavor boost is incredible. When I make my sauce from scratch, it reminds me of how amazing my full Homemade Alfredo Sauce Recipe tastes, only this is much faster.

Also, if you’re sensitive to nuts, check your pesto label! Traditional basil pesto has pine nuts, so if you have an allergy, look specifically for nut-free pesto brands to keep this quick dinner safe for everyone.

Storage and Reheating Weeknight Broccoli Pesto Gnocchi Chickpeas

Even though this Weeknight Broccoli Pesto Gnocchi Chickpeas disappears fast around here, sometimes you get lucky and have leftovers! Pop any extras into an airtight container. It keeps perfectly fine in the fridge for about three days. Don’t let it sit longer than that, though; the pesto starts to dull a bit.

When you reheat it? This is important: Gnocchi can get a little stiff when chilled. I never just microwave it dry. Instead, put the leftovers in a small saucepan with a tiny splash—I mean, just a teaspoon—of water or plain broth over low heat. Stir gently until everything warms up and the sauce comes back to life. It takes less than five minutes, and you’re back to enjoying a cozy vegetarian pasta!

Serving Suggestions for Weeknight Broccoli Pesto Gnocchi Chickpeas

Even though this gorgeous Weeknight Broccoli Pesto Gnocchi Chickpeas is hearty enough to stand completely on its own, sometimes you just need a little something extra on the side to round out the meal. Since the pesto is so rich and flavorful, I always keep the supporting cast light!

A simple side salad with a bright vinaigrette is my go-to. It cuts right through the richness of the gnocchi beautifully. If you want something more fun that still feels quick, I highly recommend making a Colorful Vegetable Pasta Salad, but just use half the dressing you normally would.

If you’re looking to sneak in more texture or protein without making a whole second course, just sprinkle some toasted pine nuts right over the top before serving. That little crunch against the soft gnocchi and chickpeas is just heavenly. Trust me, it makes this quick dinner feel restaurant-quality!

Frequently Asked Questions About Weeknight Broccoli Pesto Gnocchi Chickpeas

I know you’re probably eager to get this Weeknight Broccoli Pesto Gnocchi Chickpeas into your rotation, but if you have a few last-minute worries, let’s clear those up right now. I’ve gathered the questions I get most often about this vegetarian pasta!

Can I use dried gnocchi instead of the fresh or shelf-stable kind?

Oh, that’s a good question! While shelf-stable gnocchi are designed to cook quickly and mimic the fresh texture, dried pasta gnocchi will absolutely work, but you have to adjust. Dried gnocchi takes much longer—usually 10 to 12 minutes boiling time. Just make sure you cook them until they are tender but still have a nice chew; you don’t want them turning into mush before you even hit the pesto stage!

How do I easily make this a vegan quick dinner?

This is super simple to adapt for anyone sticking to a vegan plan! The only two ingredients you need to swap are the Parmesan cheese and the pesto. If you use a vegan brand of Parmesan, you are good to go on that front. For the pesto, you must check the label since traditional basil pesto has cheese. Look for a specifically labeled vegan pesto, or make your own using nutritional yeast instead of Parmesan. It keeps all the yummy flavor without any dairy!

I like heat! How can I add spice to this dish?

I love a little kick myself! If you’re looking to turn up the heat on your Weeknight Broccoli Pesto Gnocchi Chickpeas, I have two favorite ways. First, add a good sprinkle of red pepper flakes right when you toast those chickpeas in the olive oil—it warms up the base flavors beautifully. Second, if you like a sharper heat, add a tiny dash of high-quality hot sauce or a few drops of chili oil right in with the pesto at the very end. It brightens everything up!

What if I don’t have broccoli? Can I substitute other vegetables?

Absolutely! This recipe is built to be flexible because we all have stuff waiting in the fridge. If you don’t have broccoli, green beans work amazingly well, or use asparagus trimmed into small pieces. You could even use frozen peas right at the end with the gnocchi because they cook so fast. Anything you toss in needs only a quick steam or boil to be tender-crisp, just like the broccoli we used!

I’m worried about making this vegetarian pasta filling enough; any tips?

The chickpeas already give you a great protein base, but if you need more oomph, I have a trick that’s almost as satisfying as my Vegetarian Lentil Burger Recipe. Before you toss the chickpeas in the oil, toss them with a tiny bit of smoked paprika. When toasted, they get savory and incredibly filling. You could also add some toasted pine nuts or slivered almonds on top for extra healthy fats and texture!

Estimated Nutritional Snapshot for Weeknight Broccoli Pesto Gnocchi Chickpeas

Now, listen up, because this is the important disclaimer part that I learned the hard way when dealing with recipes that have variable ingredients! Since we are relying heavily on store-bought pesto and whether or not you decide to include that optional Parmesan cheese, the final nutritional breakdown for your Weeknight Broccoli Pesto Gnocchi Chickpeas is going to swing a little bit.

The numbers I see online are based on specific brands and proportions, so please take any calorie or fat counts you see quoted about this quick dinner with a giant grain of salt—literally! If you use a heavier, oil-based pesto, your fat content will be higher than if you use a lighter, veggie-forward version. If you skip the cheese, you naturally cut down on sodium and saturated fat.

Basically, this dish gives you great fiber from the broccoli and chickpeas, plus solid protein, but you should consider the listed values purely as a helpful guideline. If tracking macros is super important to you, you’ll need to plug your exact ingredients into your favorite app. But for a normal busy Tuesday night, just enjoy knowing you made a balanced, delicious vegetarian meal!

Weeknight Broccoli Pesto Gnocchi and Chickpeas

Author: memorecipes.com
Total Time: 25 min
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A quick and simple vegetarian meal featuring gnocchi, broccoli pesto, and chickpeas, ready for a weeknight dinner.

Ingredients

Scale

1 pound potato gnocchi
1 head broccoli, cut into florets
1/2 cup prepared basil pesto
1 (15 ounce) can chickpeas, rinsed and drained
2 tablespoons olive oil
1/4 cup grated Parmesan cheese (optional)
Salt and black pepper to taste

Instructions

Cook gnocchi according to package directions. Drain and set aside.
While gnocchi cooks, steam or boil broccoli florets until tender-crisp, about 5 minutes.
In a large skillet, heat olive oil over medium heat. Add drained chickpeas and cook for 3-4 minutes until lightly browned.
Add the cooked broccoli and cooked gnocchi to the skillet with the chickpeas.
Stir in the basil pesto until everything is coated. Cook for 2 minutes, stirring gently.
Remove from heat. Stir in Parmesan cheese, if using. Season with salt and pepper.
Serve immediately.

Notes

You can substitute store-bought pesto or make your own.
For a richer flavor, toast the chickpeas in the oven before adding them to the skillet.
Add a squeeze of fresh lemon juice at the end for brightness.

Prep Time: 10 min
Cook Time: 15 min
Category: Dinner
Method: Stovetop
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 450mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 8g
Protein: 18g
Cholesterol: 10mg

Keywords: gnocchi, broccoli pesto, chickpeas, weeknight meal, vegetarian pasta, quick dinner