Categories: Pasta
Ingredients
- 3/4 Pound Gnocchi
- 3/4 Cup Milk
- 1 Lemon
- 1 Bunch Parsley
- 2 Ounces Fontina Cheese
- 2 Tablespoons All-Purpose Flour
- 2 Tablespoons Butter
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 1/2 Pound Broccoli
Directions
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Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Quarter the broccoli. Grate the cheese (discarding any rind). Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.
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Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with the juice of 2 lemon wedges and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Carefully toss to combine; season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place.
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While the broccoli roasts, add the gnocchi to the pot of boiling water and cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Reserving 1/4 cup of the gnocchi cooking water, drain thoroughly. Transfer to a bowl. Rinse and wipe out the pot.
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While the broccoli continues to roast, in the same pot, heat 3/4 of the butter on medium-high until melted. Add the flour and cook, whisking constantly, 1 to 2 minutes, or until lightly browned. Slowly whisk in the milk and reserved gnocchi cooking water; season with salt and pepper. Cook, whisking frequently, 3 to 4 minutes, or until thickened. Add the cheese and cook, whisking constantly, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat; season with salt and pepper to taste. Set aside in a warm place.
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While the broccoli continues to roast, in a large pan (nonstick, if you have one), heat the remaining butter and 1 teaspoon of olive oil on medium-high until hot. Add the cooked gnocchi; cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and crispy. Add the parsley and the juice of the remaining lemon wedges. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat; season with salt and pepper to taste.
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Divide the sauce between 2 dishes. (If the sauce seems too thick, add up to 2 tablespoons of warm water to the pot to achieve your desired consistency.) Top with the crisped gnocchi. Serve with the roasted broccoli on the side. Enjoy!