This is a hearty, tangy, and flavorful dish. Broccoli and cauliflower stand up to the rich sauce. Mix up gnocchi flavors to suit your tastes.
Ingredients
- olive oil: 3 Tbsp
- garlic: 2 clove (minced)
- broccoli florets: 3 cups (fresh)
- cauliflower: 3 cups (coarsely chopped)
- lemon-pepper seasoning: 1 tsp
- chicken broth: 1 cup
- frozen gnocchi: 1 pack (12 ounce pack)
- lemon juice: 0.25 cup
- pint heavy cream: 1 piece
- capers: 1 Tbsp
- finely grated Parmigiano-Reggiano: 0.5 cup
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Heat oil over medium heat in a large high-sided pan with a lid. Add garlic and cook until fragrant, about 1 minute. Add broccoli, cauliflower, and lemon-pepper; mix well. Cover and cook for 4 minutes. Remove lid, mix well, and pour in chicken broth. Replace lid and let the broth steam cook the vegetables for about 4 minutes.
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Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 3 to 5 minutes. Drain, reserving 1/2 cup of cooking water to mix into the sauce.
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Pour lemon juice over the vegetables and mix to combine. Pour in cream and capers. Simmer for about 6 minutes. Add gnocchi and pasta water. Season with salt and pepper. Top with Parmesan cheese and let sit for 2 minutes before serving.
