Creamy Skillet Gnocchi with Broccoli and Pancetta

• servings: 4 servings

Ingredients

1 cup, chicken broth

2 ounces, Parmesan cheese, grated (1 cup)

1⁄2 cup, heavy cream

3⁄4 teaspoon, pepper, divided

4 ounces, pancetta, cut into 1⁄4-inch pieces

4 tablespoons, unsalted butter

12 ounces, broccoli florets, cut into 1-inch pieces

1⁄4 teaspoon, table salt

1 pound, vacuum-packed gnocchi

2 , garlic cloves, minced

1 tablespoon, lemon juice

Directions

Recipe Instructions

The partially cooked, vacuum-packed gnocchi found in the pasta aisle work best here, but refrigerated or frozen gnocchi can also be used. Serve sprinkled with red pepper flakes, if desired.

Whisk broth, Parmesan, cream, and ½ teaspoon pepper together in bowl; set aside. Cook pancetta and butter in 12-inch nonstick skillet over medium-high heat until pancetta is beginning to brown, 2 to 4 minutes. Add broccoli, salt, and remaining ¼ teaspoon pepper and cook, stirring occasionally, until broccoli is bright green, about 3 minutes.

Add gnocchi and cook until beginning to brown, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add broth mixture and bring to simmer. Cook, stirring occasionally, until sauce is slightly thickened and broccoli and gnocchi are tender, about 3 minutes. Stir in lemon juice and season with salt and pepper to taste. Serve.

Test Kitchen Techniques

Nutrition

• Calories: 929
• Total Fat: 45 g
• Saturated Fat: 24 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Cholesterol: 110 miligrams
• Sodium: 869 miligrams
• Total Carbohydrate: 88 g
• Total Sugars: 6 g
• Protein: 37 g