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Gnocchi in Creamy Tomato Sauce
with Roasted Broccoli & Breadcrumbs
25 MIN
2 Servings
From the Test Kitchen
This comforting dish brings together pillowy gnocchi and roasted broccoli with a creamy sauce that’s lightly spiced with a touch of Calabrian chile paste. We’re finishing it all with a sprinkle of crispy, oregano-seasoned breadcrumbs and pecorino cheese.
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NutritionPER SERVING
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Calories620 Cals (est.)
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1
Prepare & start the broccoli:
Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut into small florets. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 13 minutes. Leaving the oven on, remove from the oven.
2
Prepare the remaining ingredients:
While the broccoli roasts, peel and roughly chop 2 cloves of garlic. Halve, peel, and thinly slice the onion. In a bowl, combine the breadcrumbs, oregano, 1 tablespoon of olive oil, and half the pecorino cheese; season with salt and pepper. Stir to thoroughly combine.
4
Toast the breadcrumbs & finish the broccoli:
While the sauce cooks, carefully add the seasoned breadcrumbs in an even layer to the other side of the sheet pan of roasted broccoli. Return to the oven and roast 2 to 3 minutes, or until the broccoli is tender when pierced with a fork and the breadcrumbs are golden brown (be careful, as the breadcrumbs will toast quickly). Remove from the oven.
4
Make the sauce:
While the broccoli continues to roast, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and sliced onion; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 1 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened.
5
Cook the gnocchi:
Add the gnocchi to the pan of sauce; stir to coat. Loosely cover the pan with foil and cook, stirring occasionally, 2 to 3 minutes, or until the sauce is thickened and the gnocchi are heated through.
6
Finish the gnocchi & serve your dish:
To the pan of cooked gnocchi and sauce, add the roasted broccoli and mascarpone cheese. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. If the gnocchi seem dry, gradually add up to 1/4 cup of hot water until the gnocchi are thoroughly coated. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished gnocchi garnished with the toasted breadcrumbs and remaining pecorino cheese. Enjoy!
1
Prepare & start the broccoli:
Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut into small florets. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 13 minutes. Leaving the oven on, remove from the oven.
2
Prepare the remaining ingredients:
While the broccoli roasts, peel and roughly chop 2 cloves of garlic. Halve, peel, and thinly slice the onion. In a bowl, combine the breadcrumbs, oregano, 1 tablespoon of olive oil, and half the pecorino cheese; season with salt and pepper. Stir to thoroughly combine.
4
Toast the breadcrumbs & finish the broccoli:
While the sauce cooks, carefully add the seasoned breadcrumbs in an even layer to the other side of the sheet pan of roasted broccoli. Return to the oven and roast 2 to 3 minutes, or until the broccoli is tender when pierced with a fork and the breadcrumbs are golden brown (be careful, as the breadcrumbs will toast quickly). Remove from the oven.
4
Make the sauce:
While the broccoli continues to roast, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and sliced onion; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 1 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened.
5
Cook the gnocchi:
Add the gnocchi to the pan of sauce; stir to coat. Loosely cover the pan with foil and cook, stirring occasionally, 2 to 3 minutes, or until the sauce is thickened and the gnocchi are heated through.
6
Finish the gnocchi & serve your dish:
To the pan of cooked gnocchi and sauce, add the roasted broccoli and mascarpone cheese. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. If the gnocchi seem dry, gradually add up to 1/4 cup of hot water until the gnocchi are thoroughly coated. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished gnocchi garnished with the toasted breadcrumbs and remaining pecorino cheese. Enjoy!
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