Potato Gnocchi and Purple Sprouting Broccoli with Pangrattato Topping
Ingredients | Serves 4 | Cook 60 Mins
For the Gnocchi
- 250g potato mashed
- 120g gluten free flour
For the sauce
- Olive oil
- 500 g purple sprouting broccoli
- 2 cloves garlic
- 1 red chilli
- I lemon juiced and zest for crumb
- A splash of white wine
- 1 tbs capers
- Maldon salt flakes
- Black pepper
Pangrattato topping
- 1 piece of day-old sourdough bread made into crumbs
- Zest of lemon
- Chopped parsley
- 1 garlic clove crushed
Method
Gnocchi
- Peel and boil the potato for 15 mins until completely soft.
- Mash the potatoes thoroughly preferably using a potato ricer.
- Add the flour gradually and work it into the potato completely before adding more flour.
- Continue kneading until all the flour is used up and you have a dough which isn’t sticky but is still soft.
- Cut the dough into four pieces and roll each one into a sausage shape about half an inch in diameter.
- Cut the sausage into one-inch chunks.
- Bring a large pot of salted water to the boil and drop the gnocchi pieces into the water in small batches.
- When they float to the top they are ready, fish them out with a slotted spoon and set aside.
Pangrattato Breadcrumbs
- Place the sourdough and parsley into a food processor. Process into crumbs.
- Place in a bowl and add olive oil then toast in the oven.
- When crispy add lemon zest and set aside.
Sauce
- Bring a pan of salted water to the boil and cook the broccoli for three minutes until soft.
- Meanwhile in a wide pan gently fry the garlic in oil and add the chilli, white wine, lemon juice and a little water.
- With a slotted spoon lift the broccoli from its cooking water into the wide pan.
- Add the capers and seasoning and set aside.
- Heat a wide pan and add olive oil and pan fry the gnocchi till golden on both sides.
- Add the broccoli sauce. Increase the heat and cook for two minutes, tossing to coat everything in the sauce.
- Divide among four plates and scatter with the Pangrattato.
Share This Recipe
This recipe was submitted by Pennine Cropshare, a community enterprise working to develop a sense of community and food security through the provision of local food in the area across the South Pennines.
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