Subj : BH&G 2644
To   : All
From : Dave Drum
Date : Sat May 08 2021 13:25:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gnocchi w/Mozzarella, Broccolini & Warm Anchovy Sauce
 Categories: Pasta, Vegetables, Chilies, Seafood, Cheese
      Yield: 6 Servings
 
    1/4 c  Olive oil
    1/4 c  Fine chopped shallots
      3 tb Butter
      3    Canned anchovy filets;
           - rinsed, patted dry, fine
           - chopped
    1/4 ts Crushed red pepper
      2 tb Lemon juice
      2 lg Cloves garlic; minced
  1 1/2 ts Snipped fresh thyme
    1/4 ts Salt
      1 lb Pkg shelf-stable potato
           - gnocchi
      8 oz Broccolini or broccoli;
           - trimmed, chopped
      1 lb Fresh mozzarella cheese
           - bocconcini pearls or fresh
           - mozzarella cheese; in 1"
           - pieces
    1/4 c  Pine nuts; toasted
      1 tb Snipped fresh Italian
           - (flat-leaf) parsley
 
  FOR ANCHOVY SAUCE: In a small saucepan, heat oil,
  shallots, and butter over medium-low heat until butter
  melts. Stir in anchovies and crushed red pepper. Cook and
  stir until heated through, using the spoon to mash
  anchovies as you stir. Remove from heat. Stir in lemon
  juice, garlic, thyme, and salt. Let stand at room
  temperature for 20 minutes.
  
  Meanwhile, cook gnocchi according to package directions,
  adding the broccolini to water during the last 3 minutes
  of cooking; drain. Return gnocchi mixture to hot pan;
  cover to keep warm.
  
  Warm the anchovy sauce over medium heat for 1 minute. Add
  anchovy sauce to gnocchi mixture along with mozzarella;
  toss to coat.
  
  To serve, transfer gnocchi mixture to a large serving
  dish. Top with pine nuts and parsley. Serve immediately.
  
  Better Homes & Gardens | February 2015
  
  MM Format by Dave Drum - 25 February 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Only the shallow know themselves." -- Oscar Wilde
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