Gnocchi with Broccoli & Parmesan Cream Sauce

We all have days when we just need some comfort food. Winter often means days on end of cloudy grey skies that does nothing but fuel gloomy moods. So having a dish that warms the belly and the soul is a must for me. I was shocked to learn that my husband had never tried gnocchi before. As a foodie I feel I have some how failed him having gone this long into our marriage and not prepared it for him. I have actually added homemade gnocchi to my food bucket list to try this year. While I know it takes a lot of effort I hear that home made is an amazing must try. For now I will take the easy road because not only does it take less effort it is a simple weekday meal option because it only takes 3 minutes to cook.

It is simple meals like this that the I find can turn a gloomy day around. I wonder why comfort food does so much for our emotions. I have no idea, but all I know is ending a bad day with this put a smile on my face.

Gnocchi with Broccoli & Parmesan Cream Sauce

14g (1 Tbsp) butter
1 garlic clove , crushed
pinch chilli flakes (optional)
150ml (2/3 c.) vegetable stock
4 Tbsp half-fat crème fraîche
50g (1/2 c.) parmesan
250g (1/2 lb) broccoli florets
250g (1/2 lb) gnocchi


Heat butter in a small pan then cook the garlic and chilli (if using) for 2 minutes.

Add the stock, bring to a boil then reduce by 3/4. Whisk in the crème fraîche then stir in the parmesan to make a sauce. Keep warm on a low heat.

Cook the broccoli in a large pan of boiling salted water until just tender. Scoop out the pan with a slotted spoon or tongs and drain.

Add the gnocchi to the same boiling water and cook following pack instructions. Drain.

Toss the gnocchi and broccoli with the sauce and serve in warmed bowls.

Gnocchi with Broccoli & Parmesan Cream Sauce
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Cook time: 
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Serves: 2
 
Ingredients
  • 14g (1 Tbsp) butter
  • 1 garlic clove , crushed
  • pinch chilli flakes (optional)
  • 150ml (2/3 c.) vegetable stock
  • 4 Tbsp half-fat crème fraîche
  • 50g (1/2 c.) parmesan, or vegetarian alternative, finely grated
  • 250g (1/2 lb) broccoli florets
  • 250g (1/2 lb) gnocchi
Instructions
  1. Heat butter in a small pan then cook the garlic and chilli (if using) for 2 minutes. Add the stock, bring to a boil then reduce by ¾.
  2. Whisk in the crème fraîche then stir in the parmesan to make a sauce. Keep warm on a low heat.
  3. Cook the broccoli in a large pan of boiling salted water until just tender. Scoop out the pan with a slotted spoon or tongs and drain.
  4. Add the gnocchi to the same boiling water and cook following pack instructions. Drain. Toss the gnocchi and broccoli with the sauce and serve in warmed bowls.

 

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4 Responses to Gnocchi with Broccoli & Parmesan Cream Sauce

  1. Hi Laura, Nice to make your acqauntance. After reading about your desire to make gnocchi from scratch, I must ask, what type were you considering? (I’ve made it from potatoes, pumpkin and ricotta in the past.) If you’re thinking of potato gnocchi, the most helpful demonstration I’ve found has been by Anne Burrell. You can watch her make it on YouTube here.

  2. Yum yum! I like white sauce wayyyy better than red marinara sauce, and my hubs love gnocchi so much, so this is a perfect deal for us.

  3. Oh wow! This sounds so good. I can’t get creme fraiche here though. Do you think I would be better off making my own to make this or just subbing in some sour cream? I usually just sub but for some recipes it seems to make a difference.

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