Gnocchi and Purple Sprouting Broccoli

Summary

Yield
Servings
Sourcehttp://www.goodtasteonline.co.uk/post/81387021600/purple-sprouting-broccoli-with-pasta-people-go-on
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Description

Gnocchi and Purple Sprouting Broccoli

Ingredients

400 g
Purple Sprouting Broccoli (chopped into 2cm pieces)
100 g
bacon ( sliced thin)
400 g
gnocchi
100 mg
extra virgin olive oil
100 g
pine nuts
2 clv
garlic
1
lemon (zest)
1 ds
chilli powder
2 pn
Salt & Pepper
100 g
Pecorino (You can use Parmesan as well)

Instructions

In a saucepan simmer the water, on medium heat, then toss the gnocchi and the purple sprouting broccoli for just 3 minutes. Drain all.

Bronze the pine nuts in a separate frying pan on medium heat without any oil. Remove the nuts and set aside.

In the same frying pan, put some olive oil. On low to medium heat, saute the bacon for a few minutes, then add chilli and garlic.

Put in the blanched sprouting broccoli and gnocchi and quickly toss all together for 20 seconds. Grate in the lemon zest.  

Taste it and add freshly ground black pepper and salt (two pinches max.).

Pour over a bit of good quality virgin olive oil.

Season well and serve with the grated Parmesan and/or Pecorino.

Additionally add a bit of chopped parsley (optional but tasty).

Notes

NOTES : The fantastic purple sprouting broccoli image coming from the crop of Sarah Green's Organics remind us this lovely recipe, related to this delicious, colourful and sturdy vegetable we can collect from February to April.
It’s a super-food and a veritable source of vitamin C and A, anti oxidising carotenoids, iron, folic acid, calcium, fibre.
Lovingly embraced by gnocchi (yummy), featuring also garlic, pine nuts and chilli, this recipe makes a sensational meal (perfect for dinner time).
Toss real extra virgin olive oil and use chilli to ehnance taste and...the digestion process. This is the "trick" coming from the Italian Meditteranean cousine to digest well broccoli & co.
Wine:
Amazing with Bianco vergine della Val di Chiana (Tuscany) or Scavigna bianco. Choose a white, fruity one or simply a good Sauvignon Blanc, and nothing can go wrong.
Vegetarian twist:
Drop the bacon and add 50 g. of walnuts.