Antonio Carluccio’s Gnocchetti Sardi Con Broccoli (Sardinian Gnocchi with Broccoli)
The first post I did for robbydogcooks.com was an Antonio Carluccio dish.
His pastas are always unique, always simple and always 1-hat. We can never fault them, especially the fact that you can start cooking at midday and serve lunch at one.
This pasta is wonderful.
And absurdly simple to make.
With a green salad and a glass of cold vino, it really doesn’t get better.
I have slightly adapted this recipe.
500gm broccoli florets
60gm smoked, streaky bacon, finely chopped
4 tbsp olive oil
3 garlic cloves, sliced
200ml heated milk
400gm Sardinian gnocchetti (I used Casarecce which seemed close)
A little hot water from cooking the pasta (this is important)
1/2 c freshly grated Parmesan cheese
Salt and freshly ground black pepper
- Cook the broccoli, drain and process in a food processor until finely chopped. Set aside.
- In a large pan, start to fry the bacon in the olive oil. Once it begins to brown, add the slices of garlic, which should not be allowed to colour. Add the broccoli and the milk and cook for 10 – 15 minutes over a medium heat, stirring every now and then. At the end of this time, the broccoli should be reduced to a creamy texture.
- Cook the gnocchetti until al denote, drain (reserving some of the water), then our the pasta into the pan with the broccoli mixture, adding the Parmesan, salt and pepper. Add a spoonful or two of cooking water so the mixture is creamy rather than stiff. Stir well over a moderate flame for a few minutes or so and serve.