Gnocchi with Romanesco Broccoli and Olives
Now that winter is coming to an end, I’m trying to eat up all of my favorite winter vegetables. One of these new favorites is “broccoli romanesco”. When it comes to food I get all excited when I discover something new. Sometimes I like my new discovery sometimes I don’t.
Broccoli romanesco was an easy discovery because it’s a familiar unfamiliar food, somewhere in between cauliflower and broccoli. You cook it more or less like the former veggies, no real techniques to learn or things to be careful about. Nice and straight forward.
It’s also really cool to look at! I mean look at all those beautiful little peaks. My husband suggested I we buy it on our last visit to the market, and I was like ‘YEAH’, thinking about what I was going to make with it.
I decided to consul “La Cucina Italiana” for inspiration. They had a beautiful recipe for gnocchi with broccoli romanesco, turbot, and sun dried tomatoes. I just didn’t have the turbot nor the sun dried tomatoes in the house, and I didn’t feel like going to the supermarket, so I made this instead.
I actually made it for myself for lunch, and sent the hubby a picture (the one above). He was ranting and raving about how good it looked… So I made it for him that night for dinner. He loved it so much that he called his father the next day to tell him about how great the dinner was. I spoke to his father a few hours later, who ecstatically told how good my dinner was from the night before. And how happy he was that I was cooking delicious food for his son. I kept on thinking to myself, “really, it was that good?”
Since apparently it was, I figured I’d share the recipe with you guys. I hope you all enjoy it as much as my hubby did.
450 gr (1lb) fresh gnocchi
225 gr (1/2 lb) Romanesco broccoli florets
40 grams (2 tbsp) Taggiasca or black olives, packed in olive oil
1 anchovy fillet, packed in olive oil
1 clove of garlic peeled
3 tbsp olive oil
salt and pepper to taste
Serves: 2. Total cook time: 20 minutes
1. Place a large pot of water to boil. Add salt once pot comes to a full boil. Add gnocchi. The immediately gnocchi will sink to the bottom. They are cooked once the float to the top of the water.
2. While the water is coming to a boil, place broccoli, garlic, salt, and 3 tbsp of water into a cold shallow pan. Cover and cook over medium for 3-5 minutes. Florets should still be al dente.
3. Discard garlic. Set aside florets in a small bowl. Pour out any water that may have remained in the pan.
4. Add anchovy, olives and 1.5 tbsp of olive oil to pot (from before). Heat on low until anchovy ‘dissolves’ into small pieces, 3-5 minutes. Mix in cooked gnocchi, broccoli romanesco, and remaining ‘raw’ olive oil. Serve and enjoy.