Because Monday was a holiday, we cheated on Meatless Mondays, but behaved on Tuesday, making it our meatless day of the week. We have to give a shout out to epicurious.com, which gave us the idea for this dish. We changed it around a bit, mainly for time and also because the recipes on epicurious suggested I make my own homemade gnocchi which is just absurd.
So, the recipe’s as follows:
1 package of gnocchi – we used whole-wheat gnocchi which I didn’t know existed.
1 pint of heavy cream
3 cups of broccoli florets, chopped finely.
1 clove of garlic, minced finely
2 tbl of butter
1 cup of crumbled gorgonzola cheese (or feta or blue cheese)
1/2 cup of shredded parmesan cheese
1/2 cup of bread crumbs
1 tsp of dried Italian herbs
salt and pepper
Note: you’ll need a dish that can bake in the oven – I love using my Pyrex and have butt loads of the stuff in my kitchen…
Preheat the oven to 375.
Boil the gnocchi according to the package and drain. While the gnocchi is boiling, melt about half of the butter over high heat in a saucepan and add the garlic, stirring constantly to prevent burning (burnt garlic tastes horrible). Once the garlic starts to brown, pour in the cream and stir constantly. Lower the heat to about medium and stir, letting the cream thicken. I avoid using flour or constarch to thicken, instead I just cook it for a bit – may 15 minutes. Using flour can make your white sauce a bit gloppy. Grind some pepper and sprinkle some salt. Take half of the gorgonzola cheese and sprinkle in the cream and stir. Sprinkle half the parmesan and stir cooking. Let the mixture get nice and thick (you should be able to pull your wooden spoon across your pan to expose the bottom of the pan.
Take your Pyrex. Drop your gnocchi and make sure it covers the bottom of the Pyrex. Drop in the broccoli and mix well so it’s evenly distributed. Pour the white sauce over, covering evenly. Sprinkle both of the remaining cheese and sprinkle the bread crumbs. Grind some more pepper. Cover the dish with aluminum foil and bake for about 15 minutes.
After 15 minutes take out the dish, uncover it and place it back into the oven for another 10 minutes or so – until the cream bubbles and is browned nicely. For an added crunch I let the dish sit under the broiler for about 5 minutes.
Remove the pan carefully (it’s really hot from the oven – really, it’s nuclear at this point). Let it rest for about 10 minutes before serving. Oh and enjoy.