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5 from 3 votes
green and yellow gnocchi pasta with broccoli and cheese in wide white dish with spoon
Nutty Broccoli Gnocchi with Parmigiano Reggiano
Prep Time
8 mins
Cook Time
5 mins
Total Time
13 mins

With ready-made gnocchi this broccoli, pasta and parm dish is a perfect midweek supper.

Course: DInner
Cuisine: Italian
Keyword: broccoli, Parmigiano Reggiano, pasta, quick and easy
Servings: 4 servings
Calories: 341 kcal
Author: kellie anderson
  • 2 tbsp extra virgin olive oil plus more to drizzle
  • 500 g gnocchi I like Rana brand
  • 1 clove garlic minced or grated
  • 200 g Tenderstem broccoli or broccolini thicker pieces vertically sliced
  • 1 small lemon plus the zest
  • 2 tbsp chopped hazelnuts, toasted or pine nuts, toasted
  • 20 g Parmigiano Reggiano grated; more to taste
  • black pepper and salt to taste
  1. Heat the oil in a wide skillet and saute the gnocchi for two minutes, turning to brown slightly. Now add the garlic and broccoli, tossing to coat in the oil. Pop on a lid and cook for three minutes, or until the broccoli is just cooked. Spritz on half the lemon and add the zest, hazelnuts and the Parmigiano Reggiano. Add the remaining lemon if that suits your palate.

Recipe Notes

If you don't fancy gnocchi, use another pasta.


You can boil the pasta, but we really like it sauted. If boiling, follow your packet directions if not homemade.


Add in other vegetables if you wish. For winter eating, roasted or steamed butternut squash would be fab. And I can always squeeze eggplant into a pasta dish!

Nutrition Facts
Nutty Broccoli Gnocchi with Parmigiano Reggiano
Amount Per Serving
Calories 341 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 3mg1%
Sodium 521mg23%
Potassium 229mg7%
Carbohydrates 51g17%
Fiber 5g21%
Sugar 2g2%
Protein 9g18%
Vitamin A 350IU7%
Vitamin C 59.5mg72%
Calcium 120mg12%
Iron 5.3mg29%
* Percent Daily Values are based on a 2000 calorie diet.