Easy Gnocchi in Parmesan Broth
Easy gnocchi in parmesan broth is a perfect vegetarian dinner option that is not too rich or decadent, but still holds its own a cold night!
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Servings: 4
Calories: 451kcal
Equipment
- Large pot
- Colander
Ingredients
- 16 ounces fresh store-bought gnocchi
- 1 teaspoon cooking oil
- 1 yellow onion peeled and diced
- 4 garlic cloves peeled and minced
- 4 tablespoons butter
- 10 ounces cremini mushrooms sliced
- 5 cups chicken stock
- 2-3 small Parmesan rinds
- 1 bunch broccolini trimmed and cut into bite-sized florets
- 2 teaspoons fresh lemon juice
- ¼ cup fresh parsley minced, for garnish
- Extra virgin olive oil as needed
- Salt, pepper, and crushed red pepper to taste
Instructions
Cook the Gnocchi:
- Bring a large pot of salted water to a boil.
- Add the gnocchi and cook for 3-4 minutes until they float and are tender. Drain, rinse, and drizzle with extra virgin olive oil and a sprinkle of salt. Set aside.
Prepare the Aromatics:
- As you wait for the water to boil, heat the cooking oil in a wide pot over medium heat. Once hot, add the diced onion and cook, stirring often, for 5-6 minutes until softened and beginning to brown. Add the garlic and cook for 1 minute or until fragrant, being careful not to burn it.
- Melt the butter into the onions. Once melted and frothy, add the mushrooms and cook, stirring often, until they turn a deep golden brown and crisp up around the edges, about 10 minutes. Season with salt, pepper, and crushed red pepper.
Finish the Parmesan Broth:
- Pour in the chicken stock and scrape up any fond stuck to the bottom. Add the parmesan rinds and season again to your preferences. Bring to a boil and then reduce heat and simmer for 25 minutes or until the broth has reduced a bit and the parmesan rinds are very soft.
Add Gnocchi and Broccolini:
- Remove and discard the parmesan rinds. Bring the broth back to a very low boil and then add the broccolini and cook for 1 minute. Reduce heat and add the cooked gnocchi and simmer for 2 minutes or until the broccolini is bright green. Stir in the lemon juice and turn off the heat.
To Serve:
- Divide the gnocchi and broth between bowls and garnish with extra virgin olive oil, fresh parsley, and more shredded parmesan cheese, if desired. Enjoy!
Nutrition
Calories: 451kcal | Carbohydrates: 61g | Protein: 16g | Fat: 17g | Sodium: 934mg | Fiber: 4g | Sugar: 8g | Vitamin C: 48mg
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