Broccoli gnocchi with oil, garlic and anchovies

A tasty discovery, also with butter and sage or tomato. This version is strong and spicy. I used two flours, or use only Italian 00 flour.

INGREDIENTS FOR 4

GNOCCHI

500 G STEAMED BROCCOLI

100 G ITALIAN 00 FLOUR

100 G WHOLEMEAL FLOUR

1 EGG

SALT

SAUCE

6 ANCHOVY FILLETS

1 GARLIC CLOVE

CHILLI

EXTRA VIRGIN OLIVE OIL

GRATED CHEESE

I clean broccoli, remove hard parts, separate florets and wash.

I steam about 20 minutes, drain, blend and weigh 500 g.

I cool slightly and add egg and salt.

I gradually mix in flours, reserving some.

I knead on surface with flour until soft but not sticky. Add more according to broccoli moisture, but not much or gnocchi harden.

I roll ropes like potato gnocchi.

I arrange on food paper or parchment for easy transfer into water.

I boil salted water and gently heat plenty of oil, garlic, anchovies and chilli oil or powder until anchovies melt.

I add a couple of ladles cooking water.

I slide gnocchi into water, wait until floating, leave a couple of minutes, drain into sauce.

I mix briefly with water if needed and Parmigiano.

Enjoy! 😀👋