Ingredients
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
Preparation
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
