Ingredients:

  • 18 oz potato gnocchi, shelf-stable or refrigerated
  • 4 cups broccoli florets, cut into bite-sized pieces
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 0.5 tsp red pepper flakes
  • 0.5 cup freshly grated parmesan cheese
  • 1 tbsp lemon juice
  • 0.5 tsp flaky sea salt
  • 0.25 tsp black pepper

Instructions:

  1. Heat 3 tbsp extra virgin olive oil in a 30 cm skillet over medium high heat until the oil shimmers.
  2. Add 18 oz potato gnocchi to the pan in a single layer. Note: Do not crowd them or they will steam instead of sear.
  3. Cook for 5 minutes without stirring until the bottoms are deep golden brown.
  4. Toss in 4 cups broccoli florets and stir to coat in the residual oil.
  5. Add 2 tbsp of water and immediately cover with a lid for 3 minutes until broccoli is bright green.
  6. Remove the lid and add 4 cloves thinly sliced garlic and 0.5 tsp red pepper flakes.
  7. Sauté for another 4 minutes until the garlic is golden and fragrant.
  8. Turn off the heat and stir in 1 tbsp lemon juice, 0.5 tsp flaky sea salt, and 0.25 tsp black pepper.
  9. Sprinkle 0.5 cup freshly grated parmesan over the top.
  10. Stir gently until the cheese begins to melt into a light glaze.