Gnocchi with Mozzarella and Broccolini
PREP 30 minutes
STAND 20 minutes
SERVES 6
Ingredients:
- 1⁄4 cup fi nely chopped shallots
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 3 canned anchovy fi llets, rinsed, patted dry, and fi nely chopped
- 1⁄4 tsp. crushed red pepper
- 2 Tbsp. lemon juice
- 2 large cloves garlic, minced
- 1 1⁄2 tsp. snipped fresh thyme
- 1⁄4 tsp. salt
- 1 1-lb. pkg. shelf-stable potato gnocchi
- 4 cups coarsely chopped Broccolini or broccoli
- 8 oz. perlini, perle, or other fresh mozzarella cheese, cut into 1-inch pieces
- 1⁄4 cup pine nuts, toasted
- 1 Tbsp. snipped fresh Italian parsley
Directions:
- For anchovy sauce, in a small saucepan heat shallots, oil, and butter over medium-low heat until butter melts. Stir in anchovies and crushed red pepper. Cook and stir until heated, using a spoon to mash anchovies as you stir. Remove from heat. Stir in lemon juice, garlic, thyme, and salt. Let stand at room temperature 20 minutes.
- Meanwhile, cook gnocchi according to package directions, adding the Broccolini to water the last 3 minutes of cooking; drain. Return gnocchi mixture to hot pan; cover to keep warm.
- Warm the anchovy sauce over medium heat 1 minute. Add anchovy sauce and cheese to gnocchi mixture; toss to coat.
- Transfer gnocchi mixture to a large serving dish. Top with pine nuts and parsley. Serve immediately.
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