Roasted broccoli with dark, browned edges, gnocchi with a crisp crust and soft centre: it all comes together with lemon butter, Parmesan and hazelnuts. A generous sheet-pan meal with fresh, savoury and spicy notes.
Refrigerated or vacuum-packed gnocchi can go straight into the oven. Without parboiling, they develop a golden-brown exterior while staying soft inside, as long as you toss them with oil and leave plenty of space on the baking sheet. For fresh gnocchi, follow the package instructions; some varieties are more delicate and cook faster. Divide the ingredients between two baking sheets if they’re crowded on one. A full baking sheet traps steam and gives you fewer crispy edges.
Broccoli stands up well to high heat. Cut the florets to roughly the same size, and use the peeled stem too, sliced thinly. It has a firm bite and roasts in the same time as the florets. The dark spots are just what you want: they bring a roasted, slightly nutty flavour that goes well with the butter and Parmesan. Broccoli is available year-round; in the Netherlands, field-grown broccoli is generally available from June through November.
The lemon butter is tossed with the gnocchi and broccoli only after roasting. This keeps the butter from burning on the hot baking sheet and lets the lemon flavour stay bright. Zest the lemon before squeezing it, and add the juice gradually: the butter should taste fresh, not overwhelmingly sour. Chilli flakes add a gentle heat. Leave them out or use less if you prefer a milder meal.
Hazelnuts complete the contrast: they’re crunchy and rich in flavour alongside the soft gnocchi and buttery sauce. If using unroasted nuts, toast them in a dry pan, let them cool and roughly chop them. Almonds are a good alternative. For a vegetarian version, choose Parmesan made with vegetarian rennet; the cheese adds salt and umami, so taste before adding extra salt.
Serve the dish straight away, while the gnocchi are still crisp. A simple green salad with a tangy dressing goes well alongside, but you don’t need it to make this a complete meal. Store leftovers covered in the fridge and use within two days. Reheat them in a frying pan with a small splash of oil; the microwave will soften the gnocchi and make them lose their crisp exterior.
Preheat the oven to 220 °C (200 °C fan). Line a large baking sheet with parchment paper. Use two baking sheets if the ingredients won’t fit with plenty of room.
Cut the broccoli into small florets. Peel the stem and slice it thinly. Toss everything on the baking sheet with 2 tablespoons of olive oil, the salt and some black pepper. Roast for 12 minutes.
Toss the gnocchi with the remaining 2 tablespoons of olive oil. Add them to the broccoli and spread everything out in a single layer again. Roast for another 15–20 minutes, tossing halfway through, until the broccoli has browned edges and the gnocchi are crisp and golden.
Meanwhile, melt the butter in a small pan over low heat. Stir in the lemon zest, 1 tablespoon of lemon juice and the chilli flakes. Taste and add a little more lemon juice if needed.
Transfer the hot broccoli and gnocchi to a large serving dish. Pour over the lemon butter and toss gently. Sprinkle with the Parmesan and hazelnuts and serve straight away.
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