Creamy Skillet Gnocchi with Broccoli and Pancetta

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Yield: 4 servings Ingredients 1 cup chicken broth 60 grams Parmesan cheese, grated (1 cup) 1⁄2 cup heavy cream 3⁄4 teaspoon pepper, divided 125 grams pancetta, cut into 1⁄4-inch pieces 4 tablespoons unsalted butter 680 grams broccoli florets, cut into 1-inch pieces 1⁄4 teaspoon sea salt 454 grams vacuum-packed gnocchi 2 garlic cloves, minced 1 tablespoon fresh lemon juice Directions Whisk broth, Parmesan, cream, and ½ teaspoon pepper together in bowl; set aside. Cook pancetta and butter in large ( 30cm /12”) nonstick skillet over mediu m heat until pancetta is beginning to brown, 2 - 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 t hickened and broccoli and gnocchi are tender, about 3 minutes. Stir in lemon juice and season with salt and pepper to taste. Serve. NOTE: 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. Recipe adapted from America's Test Kitchen