Meyer Lemon Gnocchi and Roasted Garlic-Parmigiano Broccoli

by Alyssa on April 5, 2008

in Cooking, Food

With the Sur La Table gift card that my brother gave me for my birthday, I also received a year’s subscription to Food & Wine magazine. I have had too few encounters with gnocchi, but after having the Gnocchi in Gorgonzola sauce from Villa Roma, I couldn’t stop thinking of the pillowy, baby-skull soft (as the The Girl Who Ate Everything would say) gnocchi and it just so happened that the March 2008 issue of Food & Wine had Meyer Lemon Gnocchi on its cover.

The Meyer Lemon Gnocchi from the March 2008 issue of Food & Wine was a very labor-intensive recipe. I don’t have a potato ricer, so I used a trick from Smitten Kitchen and used a cheese grater to get a fine mash of potatoes. I spent a long time in the kitchen and it was worth it. The sauce was very rich, as it calls for a stick of butter, so taking into consideration the labor and the calories, this is a recipe to be made and eaten in moderation.


This is Roasted Garlic-Parmigiano Broccoli from the November 2007 issue of Food & Wine. Wow, broccoli is probably my favorite vegetable and I didn’t think it could be heightened any more than the countless number of ways I have already eaten it, but slathering it in garlic, Parmesan cheese, and butter and then roasting it is absolutely outstanding and pretty quick.




Unfortunately, as I was busy attending to the broccoli and gnocchi, I let the lemon sauce boil and you can see that it separated. Also, the gnocchi were not as tender as Villa Roma’s, but I am definitely making progress from my first miserable attempt at making gnocchi. I’m telling you, I really fail at making doughs and I admit that I overworked the gnocchi dough. Gnocchi, one day I will conquer you…

{ 2 comments… read them below or add one }

1 japfrg April 9, 2008 at 1:27 pm

Wow! looks really good. I think I might attempt the garlic parmigiano broccoli but the gnocchi is way out of my league.

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2 Afishionado April 12, 2008 at 1:11 pm

japfrg: I love oven cooking because you can essentially, as Ron Popeil would say, “Set it and forget it!”

The great thing about the roasted broccoli recipe is that if you make enough to have leftovers (the recipe serves 12) and reheat them in the oven the next day, the broccoli will become more caramelized.

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