Gnocchi with Sicilian Broccoli

Gnocchi di Broccoli Siciliani

(Gnocchi with Sicilian Broccoli)

(This is for 4 people)

Ingredients

For Gnocchi:

21.164 oz (600g) Sicilian broccoli tops

1 egg

11.287 oz (320g) Manitoba four

½ teaspoon of turmeric

½ teaspoon of ginger

salt to taste

For the Sauce:

3 tablespoons of extra virgin olive oil EVO

14.109 oz (400g) of lean beef

1 clove of garlic, chopped

parsley, chopped

10.582 oz (300g) tomato sauce

3.527 oz (100g) of Grana Padano cheese grated

black pepper to taste

salt to taste

Procedure

For the Sauce:

In a pan, pour 2 tablespoons of EVO, 1 clove of garlic and parsley, chopped.

Let it brown. Add the lean meat, chopped, black pepper and salt to taste.

Mix it and let it fry for 20 minutes.

Add 10.582 oz (300g) of tomato paste, dilute it with 10.582 oz (300g) of warm water.

Let it cook for 40 minutes until it is thick.

For Gnocchi:

Use only the tops of broccoli 21.164 oz (600g) without the stem. Wash them very well.

Pour into a pan with 7.054 oz (200g) of water salt to taste and cover with a lid.

The tops of broccoli should be tender.

Drain them with a colander and pour them into a salad bowl.

Crush with a fork the tops of broccoli as puree. Add one egg, ½ teaspoon of turmeric, ½ teaspoon of ginger and allow to cool.

Add 11.287 oz (320g) of Manitoba flour and mix everything.

Divide the mixture into 4 parts on a work surface.

Sprinkle 2 tablespoons of flour and put a piece of dough.

Crush it with hands like a cake of 0.78 inch (2 cm) of thick.

Cut the dough width of 0.78 inch (2 cm).

Sprinkle with flour and make a cylinder the slice of the mixture.

Cut the cylinder to a length of 0.78 inch (2cm) and with tour thumb and forefinger tighten it to the center just a little.

Bring water to boil with salt to taste and 1 tablespoon of EVO.

Pour gnocchi into it and let them cook for 4 minutes.

Drain it well and pour them on the dish.

Pour over them the sauce and serve them hot with Grana Padano cheese grated and black pepper.