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Semolina Gnocchi with Broccoli

di Academia Barilla

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Semolina Gnocchi with Broccoli
PREPARATION TIME
28 minutes

DIFFICULTY
Easy

TYPE
First course




Ingredients for 4 people


14 ounces semolina gnocchi
1 pound broccoletti
1 teaspoon baking soda
2 tablespoons extra virgin olive oil
2 cloves garlic
2/3 cup grated Pecorino with peppercorns
2/3 cup grated fresh Caciocavallo cheese
2/3 cup grated aged Caciocavallo
salt to taste



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ORIGINAL INGREDIENT ALTERNATIVE INGREDIENT QUANTITY
Caciocavallo Provolone 2/3 cups
Pecorino with peppercorns Pecorino Romano 2/3 cups

Preparation 20 minutes preparation + 8 minutes cooking
1. Clean the broccoletti by removing leaves and tough stalks

2. Rinse under running water

3. Trim the stalks so the florets are all more or less the same size

4. Boil the florets in a pot of salted water, adding a pinch of baking soda if desired so the broccoli retains its color

5. Boil for 4 or 5 minutes, or until a knife can easily pierce the thickest part of the stem

6. Drain, rinse briefly with cold water to stop the cooking process and set aside

7. Heat oil in a large pan over medium heat

8. Add peeled, chopped garlic and the broccoletti

9. Season with salt and sauté for 2 minutes, then remove from heat

10. Meanwhile, boil the pasta in a large pot of salted water according to package directions

11. Drain and toss with the broccoletti mixture

12. Garnish with the three grated cheeses and serve