Broccoli and fennel are two vegetables that may seem very different, but together they create a surprisingly well-balanced sauce: the bold flavor of broccoli complements the fresh, slightly aromatic note of fennel.
Gnocchi with broccoli and fennel: a perfect recipe for anyone looking for a seasonal first course that’s easy to make and brings more vegetables to the table.
Ingredients for 2 people
- 500 g of Lo Gnocco potato Gnocchi
- 250 g of broccoli
- 1 small fennel bulb
- 2 tablespoons of extra virgin olive oil
- 1 clove of garlic
- 30 g of Parmigiano Reggiano
- chili pepper to taste
- salt and pepper to taste
- a few drops of lemon juice
Preparation
Wash the broccoli and cut it into florets. Slice the fennel thinly, and steam or boil both vegetables, making sure they remain fairly firm.
In a skillet, heat the oil with the garlic clove and, if you like, a pinch of red pepper flakes. Add the broccoli and fennel and let them cook for a few minutes to absorb the flavors. Lightly mash some of the broccoli with a fork: this will create a rustic cream that will coat the Gnocchi.
Cook the Lo Gnocco potato Gnocchi in boiling salted water. They’re ready in about a minute, when they float to the surface.
Transfer them directly to the pan with the vegetables, adding a little of their cooking liquid. Stir in the Parmesan, black pepper, and a few drops of lemon juice.
The finishing touch
Gnocchi with broccoli and fennel: For an even crispier dish, you can top the gnocchi with a handful of breadcrumbs toasted in a pan with a little oil.
A quick, colorful, and versatile recipe where seasonal vegetables take center stage without overpowering the tender texture of the Gnocchi.
👉 Try Lo Gnocco Gnocchi with other creamy or crunchy toppings as well. Discover all the available variations at www.lognocco.it.
