Creamy White Cheddar Broccoli Gnocchi

Creamy White Ched Broc Gnocchi

Prep Time: 20 Min
Cook Time: 35 - 40 Min

Yields: 3 + Servings

What You Need

• 2 Tbsp. Unsalted Butter
• 1 Tbsp. EVOO
• 1/2 Tbsp. Pepperoncini In Oil
• Pinch Red Pepper Flakes
• 3 cloves Garlic, crushed & minced
• 1 Yellow Onion, diced
• 1 Head Broccoli Broken Down in to Small Florets (About 4 C)
• 2/3 C White Wine (I used Pinot Grigio)
• 1 1/2 C Whipping Cream, room temperature
• 1 Tsp. Dry Mustard Powder
• 500g Shelf Stable Gnocchi
• 1 3/4 C Extra Old White Cheddar, shredded
• 1/2 C Grana Padano, finely shredded
• Himalayan Salt & Cracked Pepper
• Fresh Parsley

Notes

• This is a salt to taste recipe y'all. I salted at almost every step of the process and at the end, gave it a taste and adjusted it to my liking. Just make sure you're always tasting and you adjust to your own tastes at the end.

Directions

• Bring a large pot of cold, generously salted water to a boil and leave covered until needed.
• In the meantime, begin heating your butter, EVOO, pepperoncini, pep flakes, and garlic in a large skillet set to just below medium heat. Once heated, let everything sizzle together for 30 seconds or so before adding the onion and a good pinch of both salt and pepper. Stir as needed and let the onions cook 5 - 6 minutes until mostly soft. Add the broccoli florets and another good pinch of salt & pepper. Stir and cover for 5 minutes until the broccoli is nice and bright green. This gives it just the right amount of a head start to ensure it's cooked but also retains some texture when finished.​

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• Pour in the wine, season once again with a good pinch of salt, and let the wine simmer off for 3 - 4  minutes until mostly reduced. Next, pour in the cream along with another pinch of salt, and wait for it to come to a bit of a boil. Once boiled, stir in the dry mustard and a another pinch of salt. Reduce the heat to a simmer and simmer for the next 10 minutes. At about the 5 minute mark, add your gnocchi to your boiling water and cook according to package directions.
• Once ready, strain your gnocchi directly in to your creamy skillet. Stir and let the gnocchi simmer in the sauce for 3 - 4 minutes until the sauce has cooked down a bit more and got a touch more starchy. Turn off the heat and fold in the grana padano and just over 1 cup of the shredded cheddar. Set the skillet aside to set for about a couple of minutes while you preheat your oven in the following step. Taste and adjust your salt if needed.
• Preheat your oven to BROIL HIGH / 500 F. Top the skillet with the reserved white cheddar and place the skillet under the broiler for a couple of minutes until cheese is melty but not browned. Carefully remove and set the skillet on to a wire cooling rack for about 5 minutes before serving.
• Serve your creamy gnocchi with a sprinkle of fresh parsley and some additional pepper flakes if desired. ENJOY!

HAPPY VEG