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Gnocchi with Mozzarella, Broccolini, and Warm Anchovy Sauce

Makes: 6 servings
Prep 30 mins Stand 20 mins
Gnocchi with Mozzarella, Broccolini, and Warm Anchovy Sauce
  • 1/4  cup  olive oil
  • 1/4  cup  finely chopped shallots (2 small)
  • 3  tablespoons  butter
  • 3  canned anchovy fillets, rinsed, patted dry, and finely chopped
  • 1/4  teaspoon  crushed red pepper
  • 2  tablespoons  lemon juice
  • 2  large cloves  garlic, minced
  • 1 1/2  teaspoons  snipped fresh thyme
  • 1/4  teaspoon  salt
  • 1 1  package  shelf-stable potato gnocchi
  • 8  ounces  broccolini® or broccoli, trimmed and chopped
  • 1  pound  fresh mozzarella cheese bocconcini pearls or fresh mozzarella cheese, cut into 1-inch pieces
  • 1/4  cup  pine nuts, toasted
  • 1  tablespoon  snipped fresh Italian (flat-leaf) parsley
Directions For anchovy sauce::

1. In a small saucepan, heat oil, shallots, and butter over medium-low heat until butter melts. Stir in anchovies and crushed red pepper. Cook and stir until heated through, using the spoon to mash anchovies as you stir. Remove from heat. Stir in lemon juice, garlic, thyme, and salt. Let stand at room temperature for 20 minutes.

2. Meanwhile, cook gnocchi according to package directions, adding the broccolini to water during the last 3 minutes of cooking; drain. Return gnocchi mixture to hot pan; cover to keep warm.

3. Warm the anchovy sauce over medium heat for 1 minute. Add anchovy sauce to gnocchi mixture along with mozzarella; toss to coat.

4. To serve, transfer gnocchi mixture to a large serving dish. Top with pine nuts and parsley. Serve immediately.

Nutrition Facts (Gnocchi with Mozzarella, Broccolini, and Warm Anchovy Sauce)
  • Servings Per Recipe 6,
  • cal. (kcal) 534,
  • Fat, total (g) 36,
  • chol. (mg) 70,
  • sat. fat (g) 16,
  • carb. (g) 33,
  • fiber (g) 3,
  • pro. (g) 19,
  • sodium (mg) 718,
  • Percent Daily Values are based on a 2,000 calorie diet

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