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.