Creamy Skillet Gnocchi with Broccoli and Pancetta
By Jessica RudolphPublished on September 3, 2024
Time
30 minutes
Yield
Serves 4
Ingredients
1 cup chicken broth 2 ounces Parmesan cheese, grated (1 cup)1⁄2 cup heavy cream 3⁄4 teaspoon pepper, divided4 ounces pancetta, cut into 1⁄4-inch pieces4 tablespoons unsalted butter 12 ounces broccoli florets, cut into 1-inch pieces1 pound vacuum-packed gnocchi 2 garlic cloves, minced1 tablespoon lemon juice
Before You Begin
The partially cooked, vacuum-packed gnocchi found in the pasta aisle work best here, but refrigerated or frozen gnocchi can also be used. Serve sprinkled with red pepper flakes, if desired.
Instructions
- Whisk broth, Parmesan, cream, and ½ teaspoon pepper together in bowl; set aside. Cook pancetta and butter in 12-inch nonstick skillet over medium-high heat until pancetta is beginning to brown, 2 to 4 minutes. Add broccoli and remaining ¼ teaspoon pepper and cook, stirring occasionally, until broccoli is bright green, about 3 minutes.
- Add gnocchi and cook until beginning to brown, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add broth mixture and bring to simmer. Cook, stirring occasionally, until sauce is slightly thickened and broccoli and gnocchi are tender, about 3 minutes. Stir in lemon juice and season with salt and pepper to taste. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 cup chicken broth
2 ounces Parmesan cheese, grated (1 cup)
1⁄2 cup heavy cream
3⁄4 teaspoon pepper, divided
4 ounces pancetta, cut into 1⁄4-inch pieces
4 tablespoons unsalted butter
12 ounces broccoli florets, cut into 1-inch pieces
1 pound vacuum-packed gnocchi
2 garlic cloves, minced
1 tablespoon lemon juice
Ingredients
1 cup chicken broth
2 ounces Parmesan cheese, grated (1 cup)
1⁄2 cup heavy cream
3⁄4 teaspoon pepper, divided
4 ounces pancetta, cut into 1⁄4-inch pieces
4 tablespoons unsalted butter
12 ounces broccoli florets, cut into 1-inch pieces
1 pound vacuum-packed gnocchi
2 garlic cloves, minced
1 tablespoon lemon juice
Ingredients
1 cup chicken broth
2 ounces Parmesan cheese, grated (1 cup)
1⁄2 cup heavy cream
3⁄4 teaspoon pepper, divided
4 ounces pancetta, cut into 1⁄4-inch pieces
4 tablespoons unsalted butter
12 ounces broccoli florets, cut into 1-inch pieces
1 pound vacuum-packed gnocchi
2 garlic cloves, minced
1 tablespoon lemon juice
Why This Recipe Works
NOTE: This recipe was retested in May of 2025 and updated to remove the added salt. Lightly sautéing the gnocchi before finishing it in a Parmesan cream sauce added a subtle nutty depth.
Before You Begin
The partially cooked, vacuum-packed gnocchi found in the pasta aisle work best here, but refrigerated or frozen gnocchi can also be used. Serve sprinkled with red pepper flakes, if desired.
Instructions
- Whisk broth, Parmesan, cream, and ½ teaspoon pepper together in bowl; set aside. Cook pancetta and butter in 12-inch nonstick skillet over medium-high heat until pancetta is beginning to brown, 2 to 4 minutes. Add broccoli and remaining ¼ teaspoon pepper and cook, stirring occasionally, until broccoli is bright green, about 3 minutes.
- Add gnocchi and cook until beginning to brown, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add broth mixture and bring to simmer. Cook, stirring occasionally, until sauce is slightly thickened and broccoli and gnocchi are tender, about 3 minutes. Stir in lemon juice and season with salt and pepper to taste. Serve.
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