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2
10 minutes
20 minutes
Baked gnocchi loaded with broccoli, shiitake mushrooms, and creamy Boursin.
Author:Jess Ferrin
1 package gnocchi
1 bunch fresh broccoli, cut into bite-size pieces
1 pint shiitake mushrooms, sliced
1 round Boursin cheese (caramelized onion or preferred flavor)
3–4 cloves garlic
8 oz fontina cheese, shredded
¼ cup half-and-half
Tuscan Herb seasoning, to taste
Salt and pepper, to taste
Olive oil
Fresh parsley, chopped (for garnish)
Preheat your Blackstone griddle to medium heat and set your air fryer to low.
Place the Boursin cheese in a small baking dish with the garlic cloves. Drizzle with olive oil and season with salt and pepper. Air fry for about 10 minutes, until the cheese is lightly browned on top and the garlic is soft.
While the cheese cooks, add 2–3 tablespoons olive oil to the griddle and toss the broccoli in the oil. Add a small splash of water around the broccoli, cover with a basting dome, and steam for about 5 minutes until tender.
In another area of the griddle, sauté the shiitake mushrooms in 1–2 tablespoons olive oil until softened. Once the broccoli is tender, combine it with the mushrooms and season with Tuscan Herb seasoning.
Add the gnocchi to the griddle with a splash of water and cover with the dome. Steam for about 3 minutes until heated through. Toss to combine with the vegetables, then transfer everything to a medium bowl.
Remove the cheese and garlic from the air fryer. Smash the softened garlic and add it to the bowl with the gnocchi and vegetables. Stir in the Boursin cheese, half-and-half, and about two-thirds of the shredded fontina cheese until well combined.
Transfer the mixture to a baking dish and top with the remaining fontina cheese. Air fry on low until the top is golden and bubbly.
Garnish with fresh parsley and serve warm.
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