February 27, 2013

Gnocchi with Roasted Broccoli & Garlic Vinaigrette

This is one of our favorite meals! We first had it last fall, and then I mentioned it briefly in December. At some point, we also made it for my parents, who loved it, too.

The original inspiration came from a newspaper clipping of a recipe for Roasted Broccoli. It was meant to be a side dish, but I thought it sounded like a great way to serve pasta.

I made a few changes (as usual!) & paired it with a bag of frozen gnocchi, making it a quick & flavorful dinner. It's filling but not heavy, which I think is often the problem with gnocchi. Most times, it's topped with a creamy sauce & the pasta itself is already so creamy that it really weighs you down.

The bright flavors of the red wine vinegar, the creamy gnocchi, & the earthy walnuts really come together well. It's a melt in your mouth flavor burst! :-)

I hope you try it out!

Gnocchi with Roasted Broccoli & Garlic Vinaigrette
Serves 2-4

4 T red wine vinegar
1 T lemon juice
2 T extra virgin olive oil
2 cloves garlic, mashed into puree or microplaned
1/2 tsp. black pepper
1/4 tsp. crushed red pepper flakes
1 tsp. salt
1 large or 2 small heads broccoli, chopped
1/3 c walnuts, chopped
1 bag frozen gnocchi
2 oz. parmesan cheese, freshly grated + more for serving

Preheat oven to 450 degrees. Spread broccoli pieces on a large baking pan sprayed with cooking spray and roast for 20 minutes. Stir and return to oven for 20 minutes. Stir again, add walnuts, and roast another 5 minutes.

In the meantime, bring a large pot of water to a boil and prepare gnocchi according to package directions.

Mix together vinegar, lemon juice, olive oil, garlic, both peppers, and salt. Set aside until broccoli and gnocchi are finished cooking.

Toss together roasted broccoli and walnuts, cooked gnocchi, and dressing in a large bowl. Top with cheese and stir briefly to combine. Sprinkle with additional cheese if desired. Serve immediately.


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