Two plates serving creamy broccoli gnocchi

Creamy broccoli gnocchi

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(54 ratings)

Prep: 10 mins Cook: 5 mins


Serves 2

Whip up this tasty vegetarian gnocchi in just 15 minutes. Broccoli, peas and pine nuts combine with crème fraîche and mustard for a tasty midweek meal

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal669
  • fat36g
  • saturates15g
  • carbs66g
  • sugars6g
  • fibre9g
  • protein15g
  • salt3.2g
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  • 3 tbsp crème fraîche
  • ½ tbsp Dijon mustard
  • ½ lemon, zested and juiced



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 200g Tenderstem broccoli, each cut into 3 pieces
  • 350g fresh gnocchi



    An Italian dumpling made with semolina, flour, potatoes or ricotta and spinach cooked and eaten…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g frozen peas



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 1 tbsp toasted pine nuts


  1. Mix together the crème fraîche, mustard and lemon juice. Set aside. Bring a large pan of salted water to the boil. Once boiling, add the broccoli and cook for 3 mins, then tip in the gnocchi. Cook until the gnocchi begins to float to the surface, this will only take 1 min so keep an eye on them, then drain.

  2. Heat the oil in a large non-stick frying pan and, once hot, tip in the gnocchi, broccoli and frozen peas. Toss around in the hot oil for 1 min, then stir through the crème fraîche mixture. Season to taste. Once hot, spoon into bowls and top with the lemon zest and pine nuts.

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Comments, questions and tips

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12th Aug, 2019
This recipe could be nice if it didn’t have so much lemon juice in it! I would recommend putting in half the amount or even less than that, because it was incredibly sour. The broccoli and peas added a nice bit of sweetness to it though.
9th Jun, 2019
Tried this recipe for the first time last night and it was very successful; incredibly quick and easy with two generous portions produced in no time. As others have commented it's probably sensible to increase the amount of crème fraiche to stop it being too dry, go for 4 tbsp. rather than 3. Also it can be too lemony for some tastes, when I cook it again I won't be adding the lemon zest at the end as it can be overpowering.
24th Oct, 2018
Made this for a quick and easy mid week meal with success, though I made some changes. Used 300g tagliatelle which I cooked with the broccoli following the recipe. In the pan with hot oil, I added some chicken sausages chopped up, mushrooms and a courgette. I doubled the cream but listened to others’ comments and went light on the lemon zest. I found this quantity fed two with generous left overs for lunches. Dish was a little dry so next time I’d reserve some of the pasta water, but otherwise delicious and got a thumbs up from my Italian boyfriend (!)
Jake Tillett's picture
Jake Tillett
18th Jun, 2018
yum! is that gnocchi i smell? well, yes it is. yum!
30th May, 2018
Loved it! Forgot to add in the lemon and couldn't find any pine nuts but with some chives mixed in it was great for such a quick and easy meal
6th Feb, 2018
Easy and quick to make for a midweek dinner - tastes great warmed up for lunch the next day. I didn't bother chopping up the broccoli but just left it in individual stalks, also works well with dried pasta if fresh gnocchi is not available.
23rd Oct, 2017
Personally not a fan. Sauce ended up quite dry with an overpowering lemon taste. Added extra crème fraîche and a little more mustard which helped but would not make again.
Frantic Flapjack
10th Oct, 2017
This worked really well. Fast and tasty dinner. Served with smoked mackerel.
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22nd Jul, 2018
As I don’t regularly buy creme fraiche I tried making this with skyr and it’s just as good.
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