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