I like pre-packed gnocchi as much as the next person, but it has never been something I can get particularly excited about (I’m obviously not including handmade gnocchi in this statement, because that is heaven sent). However, frying ready-made gnocchi so they are golden and nutty on the outside, elevates them to something lighter, tastier and much more interesting. I love to finish them under the grill, to accentuate that crispness, together with the oozy sweetness from nuggets of gorgonzola. A fancy-feeling dish that is incredibly easy to throw together.
Charred gnocchi, purple sprouting broccoli and gorgonzola
Prep 10 min
Cook 25 min
Serves 4
300g purple sprouting broccoli, woody ends removed
3 tbsp olive oil
Sea salt and black pepper
2 garlic cloves, peeled and finely sliced
40g butter
500g gnocchi
200g mascarpone
½ bunch flat-leaf parsley, finely chopped
100g gorgonzola
Cut the broccoli stalks into 1cm pieces and roughly chop the heads. Put half the oil in a large frying pan on a medium heat and fry the chopped broccoli for five minutes, until charred all over, seasoning as you go. Add the garlic, fry for a couple of minutes more, then spoon the contents of the pan into a bowl.
Return the pan to the hob, add the remaining oil, the butter and the gnocchi, and fry, stirring occasionally, for five to eight minutes, until golden all over. Meanwhile, heat the grill to high.
Return the broccoli to the pan and stir in the mascarpone and most of the chopped parsley. Dot the gorgonzola all over the top, then pop the pan under the grill for three to five minutes, until bubbling and golden. Serve with the remaining parsley scattered over the top.
Content shared from www.theguardian.com.
