Broccoli With Pesto And Gnocchi
- 2 med-large broccoli crowns
- 50 grammes pesto (green is best)
- 50 grammes grated parmesan or grano di padano
- 2 - 3 tablespoons olive oil
- freshly milled black pepper
- 100ml reserved gnocchi cooking water
- 750 grammes gnocchi
- Break the broccoli up into small florets and steam over a pan of boiling water for 3-4 mins. Put the gnocchi in the boiling water and continue to steam the broccoli until soft. Once the gnocchi has risen to the surface it is cooked (2-3 minutes). Drain - reserving about 100ml of the water. Put the gnocchi in a warm bowl with 1 tablespoon of the olive oil and gently mix together to stop the dumplings sticking together. Mash the broccoli using a potato masher, add the remaining olive oil, grated cheese and a little of the reserved cooking water until the broccoli has the consistency of mashed potato. Season with pepper to taste. Mix the broccoli sauce and dumplings together. Serve with a drizzle of olive oil and a grating of cheese - delicious
broccoli crowns, pesto, parmesan, olive oil, black pepper, water, gnocchi
Taken from www.epicurious.com/recipes/member/views/broccoli-with-pesto-and-gnocchi-50147808 (may not work)