2 or more stalks broccoli
optional bacon, cut small
1 lemon
2 – 4 tbsp olive oil
salt, freshly ground black pepper
1/2 tsp red pepper flakes
1 18-ounce package shelf-stable or refrigerated potato gnocchi
4 tbsp butter
freshly grated Parmesan, optional
Trim broccoli stalks; chop all parts of the broccoli in small pieces (1/4 to 1/2 inch). Cut strips of peel from the lemon, then chop finely … the goal is to have about 2 teaspoons of lemon peel.
Over medium-high heat, warm 2-3 tbsp oil in a large skillet. Cook bacon (if using) until almost done. Add the broccoli and season it with 1/2 tsp salt and some freshly ground pepper. Arrange the broccoli in a single layer, sprinkle the lemon peel on top, then cook undisturbed until the broccoli is beginning to brown, about 4 minutes. Add the red pepper flakes and cook, stirring, several minutes more until broccoli is just done. (possibly add a few tbsp water and cover to encourage them to get softer).
When broccoli is done, transfer it to a medium-sized bowl.
In the same skillet, heat the remaining oil. Add the gnocchi and stir to coat them with oil. Arrange in one layer, cover, and cook undisturbed for 2-4 minutes, until golden brown on the bottom. Add the butter and cook, stirring, until the butter has foamed and is beginning to brown. This will take 1-2 minutes. The gnocchi should be puffed by this point. Stir in the broccoli and stir until warmed through.
Serve with optional grated Parmesan cheese.
2020 Very good, quick.