Potato gnocchi with broccoli sauce
Instructions
Boil the potatoes whole in salted water.
Meanwhile, Cook the broccoli until tender.
Run the mixer with pine nuts and pecorino joining the oil flush.
When the potatoes are cooked (but not disposed) drain, Peel and pass through the potato masher.
Formed a pile in the center of the table, add the egg, a tablespoon of flour and begin kneading.
Add the rest of the flour a little at a time, so as to avoid the formation of lumps.
You will have to obtain a soft compound, that sticks to the fingers or cutting board.
Obtained dall'impasto sticks uniforms from which cut the long pieces about two cm.
Then toss them one by one on the prongs of a fork by pressing with the thumb, in order to give them the characteristic shape.
Boil them in salted water: when afloat are cooked.
Drain them with a slotted spoon, seasoned with broccoli sauce and serve immediately.
Ingredients and dosing for 4 persons
- 1200 g of powdery potato
- 350 g of flour
- 1 egg
- Salt
- 300 g of cime di broccoli
- 1/2 cup of olive oil extra virgin
- 3 tablespoons of pine nuts
- Grated pecorino romano cheese