Photo of Gnocchi with baby broccoli, chili & lemon by WW

Gnocchi with baby broccoli, chili & lemon

Total Time
20 min
15 min
5 min
Add some color to your dinner table with this gnocchi dish filled with the fresh flavors of broccoli and roasted red peppers. For an extra kick, we added in a red hot chili pepper. If you want a little less heat, you can remove the seeds from the chili pepper before cutting. Just be careful when you are handling the chili pepper. It contains oils that can burn your skin, and you want to be certain not to rub your eyes when cooking with them. As a general rule, the smaller the chili pepper, the stronger the heat.



1 item(s)

Table salt

1 pinch(es)

Uncooked baby broccoli

2 bunch(es), cut into thirds

Refrigerated potato gnocchi

1 pound(s), or shelf stable

Chopped red hot chili peppers

1 medium, (remove seeds if you want less heat), finely chopped

Roasted red peppers (packed in water)

4 oz, cut into strips

Extra virgin olive oil

1 Tbsp


  1. Zest and juice lemon; set aside.
  2. Bring a large saucepan of salted water to a boil; add broccoli and boil for 1 minute. Add gnocchi; boil for 2-3 minutes or until broccoli is just tender and gnocchi are tender. Drain; return to pan with chili, lemon zest and juice, peppers, and oil. Season with salt and pepper (optional); toss to coat.
  3. Serving size: about 2 cups