Le Ricette

Semolina Gnocchi with Broccoli

di Academia Barilla

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Le ricette
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PREPARATION TIME
28 min
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DIFFICULTY
Easy
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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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Look at the table and replace the original ingredient with the alternative one. Pay attention to the quantities which could be different.

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. Rinse under running water.

2
Trim the stalks so the florets are all more or less the same size.

3
Boil the florets in a pot of salted water, adding a pinch of baking soda if desired so the broccoli retains its color.

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

5
Drain, rinse briefly with cold water to stop the cooking process and set aside.

6
Heat oil in a large pan over medium heat.

7
Add peeled, chopped garlic and the broccoletti.

8
Season with salt and sauté for 2 minutes, then remove from heat.

9
Meanwhile, boil the pasta in a large pot of salted water according to package directions.

10
Drain and toss with the broccoletti mixture. Garnish with the three grated cheeses and serve.


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