I first made this broccoli and gnocchi dish a few weeks back as a quick weeknight dinner and served it with bacon and a sauce based on a butter sauce that I like to serve with ravioli.
This time I roasted the broccoli with garlic and lemon zest, served it with pillowy gnocchi and finished off with a crazy flavorful sage butter sauce and thin slices of chili flakes to make it all even more savory. This dish ticks off all the things I like, a mix of different textures, incomparable taste from the lamb, a good balance from the butter and the sage, and a brighting tang from the lemon.
I am so shocked that I, of all people, am talking about harty dishes in the middle of cake and chocolate egg season, but this is so hearty and tasty that I couldn’t resist sharing this recipe with you. It’s so good, I hope you enjoy it as much as I did.
- 1 large broccoli
- 12 lamb chops
- 3 cloves garlic, finely chopped
- 1 shallot, finely chopped
- 50 ml vegetable broth
- 12 sage leaves
- 1 lemon
- salt + pepper
- 1 teaspoon dried chilli flakes
Cut the broccoli into bite-sized pieces, combine with 2 cloves garlic, zest from 1/2 lemon and 5 tablespoons oil. Spread them out on a baking sheet and sprinkle with salt and pepper, bake in the oven for 20 minutes at 200°C.
Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top.
Season the lamb chops with salt and pepper, heat the oil in a skillet and cook the chops over high heat for 3-4 minutes on each side until brown.
Heat 3 tablespoons olive oil in a separate skillet, cook shallot and garlic until soft. Add sage leaves, cook for 1 minute. Pour the broth, bring to a boil and add 3 tablespoons butter and 1 teaspoon lemon juice. Cook for 5 minutes, season with salt and pepper.
Combine gnocchi with broccoli and butter sauce, serve with lamb chops and sprinkle with chilli flakes. Enjoy!