Broccoli with Cannellini Beans and Potato Gnocchi Prepared in a Very Rustic Style.
Grandma knew what she was doing when she came up with this very, very rustic recipe. You might find this dish in an Italian Grandmother’s Home or restaurant in a small town in Italy. It’s simple to make and you can substitute Broccoli di Rabe or Escarole for the Broccoli. Make sure to have a crusty chunk of Italian bread to serve with this dish.
You will need:
- 1-head of broccoli ends trimmed off and stems split (see photo)
- 1-lb potato gnocchi
- 1/3 cup extra virgin olive oil
- 1-cup chicken stock
- 1-can prepared and rinsed cannellini beans
- 1/2 cup grated pecorino romano cheese
- 5 cloves of garlic smashed (more or less to taste)
- 1 tsp salt
- 1/2 tsp crushed red pepper flakes.
Directions:
- Bring a large pot of water to a brisk boil, place the broccoli into the water.
- Once it comes back to a boil, cook the broccoli for 2-3 minutes. Remove the broccoli to a plate. Keep the water boiling.
- In a large skillet add the olive oil, garlic and red pepper flakes. Turn the heat to med/low and allow the garlic to slowly cook to a golden brown (do not burn).
- Turn the heat up to a medium and add the stock and the beans and sauté for 5 minutes.
- Add the broccoli, salt and sauté for 2-3 minutes.
- While that is happening add the gnocchi to the boiling water, they are done when they float to the top of the water, 2 minutes. Scoop the cooked gnocchi out of the water and add to the skillet along with 1/2 cup of the gnocchi water. Sauté this for 1 minute, if need be add more water or stock.
- Turn off the heat, wait one minute and toss in the grated cheese.
- Serve with a drizzle of extra virgin olive oil. On the side have more grated cheese and red pepper flakes.
– Daniel Mancini
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