miso lemon gnocchi with whipped ricotta
30 minutes to dinnertime with this one skillet gnocchi laced with nutty brown butter and lots of lemon.
Ingredients
- 3 cups broccoli, chopped
- 5 tbsp butter
- 2 tsp lemon zest
- 1/2 tsp dried basil
- 6 cloves garlic, minced
- 1/4 tsp red pepper flakes, or to taste
- 3 tbsp yellow miso paste
- 1/4 cup dry white wine
- 1 lb fresh gnocchi
- 1/4 cup fresh basil, chopped, plus more for serving
- 1 container whole milk ricotta
- fresh parmesan for serving
Instructions
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Toss the broccoli in the skillet with a pinch of salt and pepper. Cook 4-5 minutes until bright green and tender. Add the 1 tablespoon of butter, lemon zest, dried basil, 2 cloves of garlic, and red pepper flakes. Toss for 1-2 minutes until fragrant. Move the broccoli to a plate.
- Melt the remaining 4 tablespoons of butter in the same skillet. Swirl in the miso paste until reasonably incorporated, then add the wine. Simmer for 2-3 minutes, stirring, until the wine reduces and the miso is dissolved.
- Dump in the gnocchi and toast for 4-5 minutes until golden. Add the remaining 4 cloves of garlic and the fresh basil. Toss with the gnocchi.
- Pour the ricotta into a food processor and whip until very smooth and creamy, about 1 minute. Serve the gnocchi and broccoli over a pillow of ricotta along with additional fresh basil and grated parmesan cheese, as desired.
Notes
*To store: Gnocchi keeps well in the fridge, covered, for up to 5 days.