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Crispy Gnocchi

Crispy pan-fried gnocchi in creamy fontina sauce with roasted lemony broccoli.

Crispy Gnocchi
Serves 2Prep 10 minCook 25 minDifficulty mediumCuisine Italian
vegetariankid-friendlymain
Servings: 2

Ingredients

Instructions

  1. Wash and dry the fresh produce. Cut the broccoli into florets. Pick the parsley leaves off the stems; finely chop. Grate the fontina cheese.
  2. Preheat oven to 450°F. Place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt, pepper, and red pepper flakes. Toss to coat.
  3. Roast 14–16 minutes, or until lightly browned and tender when pierced with a fork. Remove from oven.
  4. While still hot, toss with the juice of half the lemon.
  5. Heat a large pot of salted water to boiling on high. Add the gnocchi and cook 2–3 minutes, or until they float to the surface. Reserve 1/2 cup of the gnocchi cooking water, then drain thoroughly.
  6. In a medium pan, heat 2 tablespoons of butter on medium-high until melted. Add 2 tablespoons of flour and cook, stirring constantly, 30 seconds to 1 minute, or until golden.
  7. Slowly whisk in 3/4 cup of milk and the reserved gnocchi water; season with salt and pepper.
  8. Cook, whisking frequently, 3–4 minutes, or until thickened.
  9. Add the grated fontina cheese and stir until melted and smooth. Remove from heat.
  10. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cooked gnocchi in an even layer and cook, without stirring, 2–3 minutes, or until lightly browned. Flip and cook 1–2 minutes more, or until crispy on both sides.
  11. Add the crispy gnocchi to the pan of cheese sauce; stir gently to combine. Season with salt and pepper to taste.
  12. Divide the dressed gnocchi between two dishes. Top with the roasted broccoli. Garnish with the chopped parsley and remaining lemon wedges. Enjoy! *Wine Pairing Suggestion*: Cold Heaven Viognier, 2016