Gnocchi with Broccoli Fontina Sauce

From Cooking Light



Ingredients:
14 cups water
10 cup broccoli florets
2 (16-ounce) boxes vacuum-packed gnocchi (such as Alessi)
2 teaspoons olive oil
3/4 cup finely chopped onion
6 garlic cloves, minced
1 cup (4 ounces) grated fontina cheese
1/2 cup fat-free, less-sodium chicken broth
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) grated fresh Parmesan cheese

Directions:
Bring water to a boil in a large Dutch oven. Add broccoli and gnocchi; cook 3 minutes or until done. Drain.

Heat oil in a large skillet over medium heat. Add onion and garlic; cook 3 minutes or until tender, stirring frequently. Stir in broccoli mixture, fontina, broth, and pepper; cook 1 minute or until thoroughly heated. Sprinkle with Parmesan.

Comments:
This was really good. Fontina can be kind of strong, but it was well paired with the blank slate of the gnocchi and tempered with the chicken broth.