Gnocchi con acciughe, pomodorini e broccoli

Gnocchi, achovies, and Broccolini

Ingredients

8 Anchovy fillets

8 broccolini stems cut into 6 pieces and florets pulled apart

2 garlic cloves sliced

8 cherry tomatoes cut in half and crushed with a fork

Sea salt

Fresh red chilli cut and deseeded

½ glass white wine

Extra virgin olive oil

Pecorino cheese

Method

Bring 3 litres of salted water to the boil and add the broccolini, cook for 3 to 4 minutes. Strain; put them in a bowl with a little extra virgin olive oil, set aside. Do not throw the broccolini water away; it can be used to blanch the gnocchi

Heat the extra virgin olive oil in a large skillet; add the anchovies and sliced garlic and sauté until very fragrant, add the broccolini and the squashed tomatoes, simmer covered for about 7 minutes. Add the chilli, a little extra virgin olive oil, check the seasonin and adjust accordingly

Once the gnocchi are cooked toss with the sauce and Pecorino cheese, serve at once

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