Crispy Gnocchi with Chile Oil and Charred Broccolini
Ingredients
- 1 poundpotato gnocchi
- ·broccolini
- 4 clovesgarlic
- ½ teaspoonred pepper flakes
- 4 tablespoonsolive oil
- 1lemon
- ·parmesan cheese
- ·salt
- ·black pepper
Prep
- 01
Mince 4 garlic cloves.
- 02
Trim the broccolini and cut any thick stems in half lengthwise.
- 03
Cut the lemon in half.
Method
- 01
Bring a large pot of salted water to a boil. Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat.
- 02
When the oil shimmers, add the gnocchi in a single layer and let it sit undisturbed for 2 minutes to develop a golden crust. Stir and cook 3–4 minutes more until the gnocchi is light golden all over. Transfer to a plate.
- 03
Add the remaining 1 tablespoon olive oil to the same skillet. Add minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant.
- 04
Add the broccolini to the pan, season with salt and pepper, and cook 4–5 minutes, tossing occasionally, until the stems are tender and the florets are charred at the edges.
- 05
Return the gnocchi to the skillet, toss to coat, and squeeze the lemon over everything. Taste and adjust seasoning. Divide among bowls and finish with grated parmesan and a pinch of red pepper flakes.
Spice Tips
This recipe walks a bright, peppery line. To dial up the heat, add another ¼ teaspoon of red pepper flakes or finish with a crack of black pepper and a few flakes of Calabrian chili if you have them. For a smoky edge, try smoked paprika in place of half the red pepper flakes.
For extra crispiness, pat the gnocchi dry with a paper towel before cooking. You can swap broccolini for regular broccoli florets or even hearty greens like kale or spinach. Crispy sage leaves make a fantastic garnish if you have fresh sage on hand.