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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