Lemon & Parmesan Gnocchi With Broccoli

If you’re in need of a versatile side dish, this Lemon & Parmesan Gnocchi With Broccoli is such a filling accompaniment to proteins such as chicken or fish!  The flavors are simple.  It’s bright and zesty from the citrus, but balanced with nutty richness from the parmesan cheese.

Whether prepping a week’s worth of dinners on a weekend, or contributing a side dish to a potluck or gathering, the subtle flavors of this gnocchi are a crowd-pleaser.  When choosing what to pair it with, I find that the combination of lemon, parmesan, butter, and herbs allow it to work as either a wintertime or springtime side!

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RECIPE NOTES:

Roasting The Broccoli: For this recipe I like to roast the broccoli separately in the oven, then add it into the gnocchi towards the end!  This keeps the flavor and texture from the roasting process more intact.

Simplifying With A Pre-Packaged Gnocchi: While I admire you if you enjoy making gnocchi from scratch, I’m all about reducing cooking time with a pre-packaged gnocchi!  Follow the package instructions for your specific selection, but mine cooked in just a few minutes!

Considering Kitchen Equipment: As much as I would find it convenient to use the same pot for both boiling the gnocchi and then combining the rest of the ingredients, I opted to have my wok on hand for the final stage!  This is because gnocchi is very starchy, and can often leave behind residue in the pot used for boiling.  Personally, I didn’t want to spend time letting the pot cool down and thoroughly cleaning it mid-recipe to re-use it, so out came the wok!  Feel free to use an alternate large cooking vessel to combine everything depending on what you have available to you!

Browning The Butter: Browning butter can be a tricky business!  The key is to play it safe and call it when you see it turning a bit amber/golden.  If the color gets too dark, the butter will have a bitter taste!  It is far better to under-do it rather than leave it on the heat for too long.

Topping With Cheese: I can’t stress enough that the grated parmesan cheese on top is a necessary part of this side dish!  The flavor carries it a very long way.  (Because it’s so integral, go for one of good quality if possible!)

Kitchen Equipment:

• Knife & Cutting Board

• A Garlic Press, or equivalent

• 1 Large Bowl 

• Parchment Paper + 1 Large Baking Sheet

• A Cooling Rack, or equivalent

• 1 Large Pot

• A Colander 

• 1 Large Wok, or equivalent vessel

Servings: Approx. 6 Sides

Ingredients:

ROASTED BROCCOLI

• 14 oz Broccoli Florets
• 3 Tablespoons Extra Virgin Olive Oil
• 1/8 Teaspoon Salt
• 1/8 Teaspoon Black Pepper

GNOCCHI

• 2 lb Gnocchi, + pinch of salt if called for
• 5 Tablespoons Unsalted Butter
• 3 Cloves Garlic, pressed
• 1/4 Teaspoon Salt
• 1/8 Teaspoon Black Pepper
• 2 Tablespoons Fresh Sage, finely chopped
• Zest Of 1/2 Medium Lemon
• Juice Of 1 Medium Lemon
• 1 Tablespoon Extra Virgin Olive Oil
• 1/4 Teaspoon Dried Thyme

CHEESE TOPPING

• LOTS Of Finely Grated Parmesan Cheese

Directions:

ROAST THE BROCCOLI

Preheat the oven to 400º and line a large baking sheet with parchment paper

Place the broccoli florets in a large bowl, and gently toss them in the olive oil, salt, and pepper

Next, put the coated broccoli onto the lined baking sheet

Roast at 400º for 15 minutes

Remove the baking sheet from the oven, gently stir the broccoli around, then put it back in the oven for an additional 10 minutes

Place the baking sheet on a cooling rack, and set aside

COOK THE GNOCCHI

In a large pot, cook the gnocchi according to the package instructions (mine was with a pinch of salt for 2-3 minutes, or until the gnocchi floats to the surface)

Drain the gnocchi in a colander, and set it aside

COMBINE

In a large wok (or equivalent vessel), melt the butter over medium heat, then add the pressed garlic ~ Cook together for just a moment until the butter is turning amber/golden, and then turn the heat down to low (Note: If the butter/garlic is over-browned it will taste too bitter.)

Toss the cooked gnocchi into the butter/garlic mixture until well-coated

Add the salt, pepper, and chopped sage

Add the lemon zest and juice

Gently toss in the roasted broccoli, mixing until any/all liquid ingredients have been absorbed

Finally, stir in the 1 Tbsp of olive oil and 1/4 Tsp dried thyme

Serve on the side of your preferred main dish topped with LOTS of finely grated parmesan cheese

Enjoy!

[Leftovers can be stored airtight in the refrigerator.]