Crispy Gnocchi with Fontina Cheese Sauce & Roasted Broccoli

Crispy Gnocchi

with Fontina Cheese Sauce & Roasted Broccoli

30 MIN
2 Servings
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From the Test Kitchen

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.

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  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

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.

Roast & dress the broccoli:
2 Roast & dress the broccoli:

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.

Cook the gnocchi:
3 Cook the gnocchi:

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.

Make the sauce:
4 Make the sauce:

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.

Crisp the gnocchi:
5 Crisp the gnocchi:

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.

Plate your dish:
6 Plate your dish:

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. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

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.

2 Roast & dress the broccoli:

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.

Roast & dress the broccoli:
Cook the gnocchi:
3 Cook the gnocchi:

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.

4 Make the sauce:

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.

Make the sauce:
Crisp the gnocchi:
5 Crisp the gnocchi:

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.

6 Plate your dish:

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. Enjoy!

Plate your dish:
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