Crispy Gnocchi with Fontina Cheese Sauce & Roasted Broccoli

By Foodiewife

Ingredients
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Creamy, cheesy, and hearty, this recipe has
all the makings of a comfort food classic.
After quickly cooking our gnocchi, we’re
sautéing them with a bit of butter until
they turn crispy and golden brown on the
outside—then serving them, dressed with
a splash of lemon juice, over a sumptuous
fontina cheese sauce. On the side, lemony
roasted broccoli cuts through the richness of
the pasta and sauce.

Ingredients

• 3/4 lb. gnocchi
• 3/4 cup mill
• 1/2 pound broccoli
• 1 lemon
• 1 bunch parsley
• 2 tbsp flour
• 1/4 tsp crushed red pepper flakes
• 2 Tbsp butter
• 2 oz. Fontina cheese

Details

Adapted from blueapron.com

Preparation

Step 1

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.

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.

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.

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.

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.

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.