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.
Photography by Steve Klise. Styling by Kendra Smith.
Photography by Steve Klise. Styling by Kendra Smith.
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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85 Comments
LAURA S.
2 days ago
This is a fun recipe to play with, adapt, and make your own. Full disclosure - I read a lot of the other comments and significantly modified the recipe accordingly and to my own tastes. I prefer bacon to pancetta so used 4 oz of thick cut bacon. I also reduced the butter from 4 T to 1.5 T, based on several comments that the recipe was too greasy. Now that I've made it, I think I'd make it an even 2T to promote more browning of the gnocchi. After starting the bacon and getting it partially browned, I added a thinly sliced shallot, a few thinly sliced mushrooms, and some finely chopped red bell pepper and sautéed that for a few minutes before adding the broccoli. I also used half and half instead of cream, to make it a little lighter and healthier. I served with extra parmesan and back pepper at the table. With the fat reductions, you might be able to omit the lemon juice, but I thought it added a nice brightness to the dish and made the broccoli shine.
JAMES R.
2 days ago
I made this almost exactly as directed but I used baby broccoli and I used the stems. All in all a pound and a half of broccoli. It was fabulous. I think it would be even better with broccoli rabe but that’s personal preference. For those worried about the calories, consider using portion control and serving it with a side dish. You could also substitute some of the cream with a cornstarch and water slurry.
Kimberly T.
6 days ago
This was easy to make. I always appreciate easy to make. My 4 & 6 year old weren’t into it, but this was the first attempt. There is an overwhelming amount of cheese in this recipe per serving. If my kids ate it, I would make it again.