Creamy Vegan Gnocchi Skillet with Pesto, Lentils & Broccoli Rabe

This Creamy Vegan Gnocchi Skillet with Pesto, Lentils & Broccoli Rabe is the kind of dinner that feels indulgent yet comes together in one pan. It’s creamy without dairy, herb-forward from the pesto, and full of texture thanks to tender gnocchi, earthy lentils, and bright, slightly bitter broccoli rabe. I love how the smoked paprika and fennel seeds bring warmth, while lemon juice and fresh basil add a lively finish. Whether you’re cooking for a weeknight or a relaxed weekend supper, this skillet is comforting, quick, and packed with plant-based protein.

Why you’ll love this dish

• One-skillet convenience: fewer dishes and faster cleanup.
• Rich, creamy sauce without dairy—made with unsweetened non-dairy milk and vegan pesto.
• Balanced nutrition: protein from lentils, greens from broccoli rabe, and satisfying carbs from potato gnocchi.
• Flavor-forward: fennel seeds, smoked paprika, and nutritional yeast give deep savory notes.

Ingredients

• 2 teaspoons olive oil
• 1 medium shallot, chopped
• 2 cloves garlic, minced
• 1 tablespoon nutritional yeast
• ¾ teaspoon fennel seeds
• ¾ teaspoon smoked paprika
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes
• 1 cup cooked lentils (I used canned brown lentils)
• ½ bunch broccoli rabe, chopped (225 grams)
• Sea salt and ground black pepper, to taste
• 1500 gram package vegan potato gnocchi (see notes)
• 1 ½ cups vegetable stock, plus extra
• 1 cup unsweetened rich non-dairy milk such as soy or cashew
• ½ cup frozen peas
• ½ cup vegan pesto
• 2 teaspoons lemon juice
• Chopped fresh basil for garnish
• Vegan “parmesan”, for serving

Notes on ingredients

Use a vegan potato gnocchi that is labeled plant-based and contains no dairy eggs or animal-derived ingredients. The unsweetened rich non-dairy milk should be one with a full mouthfeel—soy or cashew work best. Canned brown lentils are a great time-saver; drain and rinse them before using. If your broccoli rabe is large, trim any very thick stems and chop the leaves and tender stems into bite-sized pieces.

Equipment

• Large skillet with a lid
• Spoon or spatula
• Measuring cups and spoons
• Knife and cutting board

Step-by-step instructions

Follow these steps in order for the best texture and balanced flavors. I’ve rewritten the directions to be clear and easy to follow while keeping the original ingredient amounts exactly the same.

1. Heat the pan: Place a large skillet over medium heat and add 2 teaspoons olive oil. Allow the oil to shimmer but not smoke—this usually takes about 30–60 seconds.
2. Sauté aromatics: Add 1 medium shallot, chopped, to the skillet. Cook, stirring occasionally, until the shallot is softened and translucent, about 3–4 minutes. Add 2 cloves garlic, minced, and sauté for 30–45 seconds until fragrant, taking care not to let the garlic burn.
3. Add the seasonings: Sprinkle in 1 tablespoon nutritional yeast, ¾ teaspoon fennel seeds, ¾ teaspoon smoked paprika, ½ teaspoon dried oregano, and ¼ teaspoon red pepper flakes. Stir continuously for 30–45 seconds to toast the spices gently and release their aromas.
4. Incorporate lentils and broccoli rabe: Add 1 cup cooked lentils (drained and rinsed if using canned) and ½ bunch broccoli rabe, chopped (225 grams) to the skillet. Season with a pinch or two of sea salt and a few grinds of black pepper. Stir everything together to combine the vegetables with the seasoned shallots.
5. Add the gnocchi and liquids: Pour in the entire 1500 gram package of vegan potato gnocchi, spreading it evenly across the skillet. Pour 1 ½ cups vegetable stock and 1 cup unsweetened rich non-dairy milk over the gnocchi. Gently stir so the gnocchi and greens are evenly distributed in the liquid.
6. Simmer to cook: Increase heat slightly to bring the mixture to a gentle simmer. Reduce heat to medium-low, cover the skillet, and let cook for about 6–8 minutes, stirring once halfway through, until the gnocchi are tender and the broccoli rabe has softened. If the mixture thickens too much before the gnocchi are done, add a splash more vegetable stock or water to reach a saucy consistency.
7. Finish with peas and pesto: Uncover the skillet and stir in ½ cup frozen peas, ½ cup vegan pesto, and 2 teaspoons lemon juice. Stir gently to combine and warm the peas through. If the sauce seems too thick, add a little more vegetable stock—one tablespoon at a time—until you reach the desired creaminess.
8. Adjust seasoning and texture: Taste and adjust seasoning with sea salt and ground black pepper as needed. If you prefer a silkier sauce, add up to 2–3 tablespoons more non-dairy milk and stir to combine. The final consistency should coat the gnocchi without being soupy.
9. Serve and garnish: Remove the skillet from heat. Sprinkle chopped fresh basil over the top and serve individual portions with vegan “parmesan” sprinkled on top for a savory finish.

Serving suggestions

Plate this Creamy Vegan Gnocchi Skillet with Pesto, Lentils & Broccoli Rabe with a crisp green salad for contrast or serve alongside crusty bread to sop up the sauce. A simple arugula salad dressed with lemon and olive oil, or roasted cherry tomatoes, pairs beautifully.

Make-ahead and storage

• Refrigerate leftovers in an airtight container for up to 3 days. Rewarm gently in a skillet over low heat, adding a splash of vegetable stock or non-dairy milk to loosen the sauce.
• For freezing, cool completely then transfer to freezer-safe containers. Freeze for up to 2 months and thaw overnight in the refrigerator before reheating.

Tips for success

• Don’t overcrowd the pan when adding gnocchi. If your skillet is small, brown the gnocchi in batches before adding the liquids—though the method above should work fine given the liquid cooked-through approach.
• If using dried fennel seeds, give them a quick crush with the back of a spoon to release more perfume.
• Adjust the red pepper flakes to taste; use a scant ¼ teaspoon if you prefer mild heat or add a pinch more for a livelier bite.
• Make sure the non-dairy milk you choose is unsweetened and rich—this lends a creamier mouthfeel. Avoid almond milk labeled thin or watery if you want a luscious sauce.

Why the flavors work

Smoked paprika lends a warm, subtle smokiness that deepens the sauce without overwhelming the pesto. Fennel seeds add a bright anise-like lift that complements the earthy lentils, while nutritional yeast contributes a savory, cheesy undertone that makes this dish feel fully satisfying. Broccoli rabe brings a pleasant bitterness that balances the richness, and a squeeze of lemon brightens everything at the end.

Variations

• Swap the broccoli rabe for baby spinach or kale if you prefer a milder green—adjust cooking time so the greens wilt but don’t overcook.
• Use white cannellini beans instead of lentils for a creamier, more pillowy texture.
• If you like extra crispness, pan-sear the gnocchi in a little oil until golden before adding the liquids for a contrast of textures.
• Add toasted pine nuts or chopped walnuts on top for crunch.

Final notes

This Creamy Vegan Gnocchi Skillet with Pesto, Lentils & Broccoli Rabe is an approachable, comforting meal that highlights the best parts of plant-based cooking: flavor, texture, and simple ingredients. It’s forgiving, adaptable, and makes a seriously satisfying weeknight or weekend dinner. Keep a jar of good vegan pesto on hand and you’ll be surprised how quickly this comes together whenever you need a cozy, nourishing meal.

Enjoy, and don’t forget to garnish generously with fresh basil and a sprinkle of vegan “parmesan” for that final touch of savory brightness.