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Semolina Gnocchi with Broccoli

di Academia Barilla

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Semolina Gnocchi with Broccoli
28 minutes


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.

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