Calabrian Honey Chicken with Gnocchi & Roasted Broccoli

• portions: 2 servings
• temps total: 35 minutes

Ingrédients

10 oz Tail-On Shrimp (Peeled & Deveined)

¾ lb Gnocchi

½ lb Broccoli

1 tsp Preserved Lemon Purée

2 cloves Garlic

1½ tsps Calabrian Chile Paste

1 Tbsp Honey

1 Tbsp Capers

1 oz Garlic & Herb Spreadable Butter

Instructions

1 Prepare & roast the broccoli Remove the honey from the refrigerator to bring to room temperature. Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut into small florets. Place on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the ingredients Meanwhile, roughly chop the capers. Peel and roughly chop 2 cloves of garlic. Combine the chopped capers and chopped garlic in a bowl. In a separate bowl, whisk together the honey (kneading the packet before opening) and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

3 Cook the shrimp Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl. Cover with foil to keep warm.

4 Cook the gnocchi Meanwhile, add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Turn off the heat. Reserving 1 cup of the gnocchi cooking water, drain thoroughly.

5 Finish the gnocchi & serve your dish In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the cooked gnocchi in an even layer. Cook, without stirring, 2 to 4 minutes, or until lightly browned. Add the chopped capers and garlic. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the roasted broccoli, softened butter, and half the reserved gnocchi cooking water (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until the gnocchi are coated (if necessary, gradually add the remaining cooking water to ensure the gnocchi are thoroughly coated). Turn off the heat. Stir in the lemon purée until combined. Taste, then season with salt and pepper if desired. Serve the finished gnocchi and broccoli topped with the cooked shrimp and Calabrian honey. Enjoy!

1 Prepare & roast the broccoli Remove the honey from the refrigerator to bring to room temperature. Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut into small florets. Place on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the ingredients Meanwhile, roughly chop the capers. Peel and roughly chop 2 cloves of garlic. Combine the chopped capers and chopped garlic in a bowl. In a separate bowl, whisk together the honey (kneading the packet before opening) and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

3 Cook the shrimp Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl. Cover with foil to keep warm.

4 Cook the gnocchi Meanwhile, add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Turn off the heat. Reserving 1 cup of the gnocchi cooking water, drain thoroughly.

5 Finish the gnocchi & serve your dish In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the cooked gnocchi in an even layer. Cook, without stirring, 2 to 4 minutes, or until lightly browned. Add the chopped capers and garlic. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the roasted broccoli, softened butter, and half the reserved gnocchi cooking water (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until the gnocchi are coated (if necessary, gradually add the remaining cooking water to ensure the gnocchi are thoroughly coated). Turn off the heat. Stir in the lemon purée until combined. Taste, then season with salt and pepper if desired. Serve the finished gnocchi and broccoli topped with the cooked shrimp and Calabrian honey. Enjoy!

Nutrition

• Calories: 680