Two plates serving creamy broccoli gnocchi

Creamy broccoli gnocchi

  • 1
  • 2
  • 3
  • 4
  • 5
(93 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


  • 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…

  • 200g long-stem broccoli, each cut into 3 pieces
  • 350g fresh gnocchi



    An Italian dumpling made with semolina or flour and potatoes, cooked and eaten in much the same…

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Lizzie Simner's picture
Lizzie Simner
8th May, 2020
Made this recipe last week for my pregnant partner who absolutely LOVED it. A new one for the repertoire. I accidentally used a whole lemon believe it or not and even then, I didn’t find it too lemony. Though I am a massive lemon fan admittedly. Added bacon and a little bit of garlic, worked well. Will be making again.
3rd Mar, 2020
Tried this using light Philadelphia instead of creme fraiche and it worked really well! Also added some pan fried mushrooms. Super quick and tasty mid week meat free meal. Yum!
Joshua Swire's picture
Joshua Swire
24th Jan, 2020
This is a clearly misguided recipe, DO NOT ADD LEMON JUICE TO CREME FRAICHE! it will turn it into sour cream. If you want to add lemon flavour then just use lemon zest.
12th Jan, 2020
I enjoyed this a lot but like others I found the lemon flavour overpowered the rest. I did add a large heaped tablespoon of extra creme fraiche but it was still very lemony. I also added garlic (at the frying stage) and sprinkled a bit of parmesan on top. Really tasty with a glass of white wine, too! ;)
10th Nov, 2019
Just made this for tea was lovely. I firstly made the sauce following the instructions but far to lemony!! So re made it with only a couple of drops of lemon juice and it was perfect. I also added some of the broccoli and gnocchi water to the sauce which worked well as I prefer it not to be too dry
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


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
22nd Jul, 2018
As I don’t regularly buy creme fraiche I tried making this with skyr and it’s just as good.
Want to receive regular food and recipe web notifications from us?