Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Crispy Gnocchi & Fontina Cheese Sauce
with Roasted Broccoli & Honey-Lemon Carrots
40 MIN
4 Servings
From the Test Kitchen
Piedmont is a region in northwestern Italy whose cuisine is influenced by nearby Switzerland and France. The region also boasts a delicious, fondue-like sauce known as fonduta, made from creamy, nutty fontina cheese. Ours creates the perfect base for crispy golden gnocchi (another northern Italian favorite) and roasted broccoli. Sautéed carrots, glazed with honey and lemon juice and tossed with pecans, complete the meal.
Get Cooking-
NutritionPER SERVING
-
Calories830 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the broccoli:
Remove the honey from the refrigerator to bring to room temperature. Place your oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the lemon and broccoli. Using a peeler, remove the lemon rind, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small pieces. Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with the lemon zest and a drizzle of olive oil. Carefully stir to combine; season with salt and pepper to taste.
2
Prepare the remaining ingredients:
While the broccoli roasts, wash and dry the remaining fresh produce. Peel the carrots; cut into ¼-inch-thick rounds. Grate the cheese on the large side of a box grater. Peel and roughly chop the garlic. Thinly slice the chives. Roughly chop the pecans.
3
Cook & glaze the carrots:
While the broccoli continues to roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until slightly softened. Add the honey (kneading the packet before opening), the juice of 2 lemon wedges, and ¼ cup of water (be careful, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until softened and glazed. Turn off the heat; season with salt and pepper to taste. Transfer to a serving dish; set aside in a warm place. Rinse and wipe out the pan.
4
Cook the gnocchi:
Add the gnocchi to the pot of boiling water. Cook 3 to 4 minutes, or until they float to the top of the pot. Reserving ¾ cup of the cooking water, drain thoroughly. Transfer to a bowl. Rinse and wipe out the pot.
5
Make the sauce:
In the same pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the flour; cook, whisking constantly, 30 seconds to 1 minute, or until lightly browned. Slowly whisk in the milk and reserved gnocchi cooking water; season with salt and pepper. Cook, whisking frequently, 2 to 3 minutes, or until thickened. Turn off the heat; add the cheese. Whisk until thoroughly combined and the cheese has melted. Season with salt and pepper to taste. Set aside in a warm place.
6
Crisp the gnocchi & serve your dish:
In the same pan, heat the butter on medium-high until melted. Add the cooked gnocchi in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the garlic. (If the pan seems dry, add a drizzle of olive oil.) Continue to cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Turn off the heat; stir in the juice of the remaining lemon wedges. Season with salt and pepper to taste. Divide the sauce among 4 dishes. (If the sauce seems too thick, whisk in up to ¼ cup of warm water.) Top with the crisped gnocchi and roasted broccoli. Garnish the carrots with the chives and pecans. Enjoy!
1
Prepare & roast the broccoli:
Remove the honey from the refrigerator to bring to room temperature. Place your oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the lemon and broccoli. Using a peeler, remove the lemon rind, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small pieces. Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with the lemon zest and a drizzle of olive oil. Carefully stir to combine; season with salt and pepper to taste.
2
Prepare the remaining ingredients:
While the broccoli roasts, wash and dry the remaining fresh produce. Peel the carrots; cut into ¼-inch-thick rounds. Grate the cheese on the large side of a box grater. Peel and roughly chop the garlic. Thinly slice the chives. Roughly chop the pecans.
3
Cook & glaze the carrots:
While the broccoli continues to roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until slightly softened. Add the honey (kneading the packet before opening), the juice of 2 lemon wedges, and ¼ cup of water (be careful, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until softened and glazed. Turn off the heat; season with salt and pepper to taste. Transfer to a serving dish; set aside in a warm place. Rinse and wipe out the pan.
4
Cook the gnocchi:
Add the gnocchi to the pot of boiling water. Cook 3 to 4 minutes, or until they float to the top of the pot. Reserving ¾ cup of the cooking water, drain thoroughly. Transfer to a bowl. Rinse and wipe out the pot.
5
Make the sauce:
In the same pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the flour; cook, whisking constantly, 30 seconds to 1 minute, or until lightly browned. Slowly whisk in the milk and reserved gnocchi cooking water; season with salt and pepper. Cook, whisking frequently, 2 to 3 minutes, or until thickened. Turn off the heat; add the cheese. Whisk until thoroughly combined and the cheese has melted. Season with salt and pepper to taste. Set aside in a warm place.
6
Crisp the gnocchi & serve your dish:
In the same pan, heat the butter on medium-high until melted. Add the cooked gnocchi in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the garlic. (If the pan seems dry, add a drizzle of olive oil.) Continue to cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Turn off the heat; stir in the juice of the remaining lemon wedges. Season with salt and pepper to taste. Divide the sauce among 4 dishes. (If the sauce seems too thick, whisk in up to ¼ cup of warm water.) Top with the crisped gnocchi and roasted broccoli. Garnish the carrots with the chives and pecans. Enjoy!
Tips from Home Chefs