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Here, tender gnocchi and verdant broccoli come together in a creamy, zippy sauce featuring mascarpone, lemon juice, and our roasted garlic pesto.
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Our culinary team is preparing this recipe.
Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon of zest (or 2 teaspoons for 4 servings). Quarter and deseed the lemon(s). In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and lemon zest; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until lightly browned. Transfer to a bowl. Taste, then season with salt and pepper if desired. Wipe out the pan.
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the broccoli; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned.
Carefully add the gnocchi, cream (shaking the packet before opening), garlic pesto, 1/4 cup of water (or 1/2 cup for 4 servings), and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until combined, the broccoli is tender, and the gnocchi is heated through. Add the parmesan, mascarpone, and the juice of 2 lemon wedges (or 4 wedges for 4 servings). Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat. Serve the finished gnocchi garnished with the lemon breadcrumbs. Serve the remaining lemon wedges on the side. Enjoy!
Tips from Home Chefs