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.
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 3 cups fresh broccoli florets
- 3 cups coarsely chopped cauliflower
- 1 teaspoon lemon-pepper seasoning
- 1 cup chicken broth
- 1 (12 ounce) package frozen gnocchi
- ¼ cup lemon juice
- 1 pint heavy cream
- 1 tablespoon capers
- ½ cup finely grated Parmigiano-Reggiano
- salt and ground black pepper to taste
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.
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.
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.
Preparation time: 10 mins
Cook time: 20 mins
Total time: 35 mins
Servings: 6 – Yield: 6 servings