Potato & ricotta gnocchi with broccoli

80 ml (1/3 cup) extra-virgin olive oil
1 onion, thinly sliced
4 garlic cloves, finely chopped
1 long dried red chilli, seeds removed, finely chopped
230 gm broccoli, cut into florets, thinly sliced
50 gm butter
 To serve: finely grated parmesan
Ricotta gnocchi
300 gm waxy potatoes, such as Dutch cream or bintje, scrubbed
150 gm ricotta
125 gm plain flour
40 gm (½ cup) finely grated parmesan
1 egg
Pinch of nutmeg
Pangrattato
120 gm coarse fresh white breadcrumbs
1 garlic clove, finely chopped
30 ml extra virgin olive oil

 

1 Preheat oven to 180C. For ricotta gnocchi, cook potatoes in a large saucepan of boiling salted water until tender (15-20 minutes). Drain and cool slightly, then peel and pass through a potato ricer into a large bowl (alternatively, mash the potato). Pass ricotta through a course sieve into potato, then add remaining ingredients, season to taste and gently mix until just combined. Divide dough into four pieces and roll each on a lightly floured work surface to a 1.5cm-thick cylinder. Cut into 2.5cm lengths and cook, in batches, in a large saucepan of boiling salted boiling water until gnocchi float to the surface (1-2 minutes). Remove with a slotted spoon, refresh, and set aside on a lightly oiled tray.
2 Meanwhile, for pangrattato, combine ingredients in a large bowl, spread over an oven tray and bake, stirring occasionally, until golden (6-8 minutes).
3 Heat oil in a large frying pan over low heat, add onion, garlic and chilli and stir occasionally until caramelised (5-6 minutes). Add broccoli, increase heat to medium-high and stir occasionally until broccoli is tender (4-5 minutes). Add butter and stir until melted. Add gnocchi, toss until golden and combined (2-3 minutes), season to taste. Divide among plates, scatter over pangrattato and grated parmesan and serve immediately.
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2 Responses to Potato & ricotta gnocchi with broccoli

  1. Martha says:

    Así me gusta recetas rica para compartir.Besos

  2. sybaritica says:

    Looks good … Those lovely gnocchi could be used lots of different ways I am sure 🙂

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