- 1 bunch (1 lb.) broccoli rabe, cut into 1" pieces
- 1 pkg. (1 lb.) potato gnocchi (vacuum packed, frozen or fresh)
- 1/2 cup heavy cream
- 1/4 cup chicken broth or water
- 1 1/2 tsp. grated lemon zest
- 1/4 tsp. black pepper
- 10 oz. Fol Epi® cheese, rind removed and shredded (about 2 1/2 cups)
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- Preheat oven to 425°F. Generously butter a 1 1/2 quart shallow au gratin or baking dish.
- In a Dutch oven, bring 4 quarts salted water to a boil. Add broccoli rabe; return to a boil and cook 2 minutes. Add gnocchi and cook an additional 2 minutes (or as package directs). Thoroughly drain broccoli rabe and gnocchi in colander, then turn into baking dish.
- In a small bowl, combine cream, broth, lemon zest and pepper. Pour over gnocchi mixture; top with cheese.
- Bake 10 minutes or until bubbling. If desired, broil for 2-3 minutes or until lightly browned. Let stand 5 minutes before serving.
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