Pan-fried gnocchi with broccolini and sun-dried tomatoes.
Cook time: 12 mins | Prep time: 15 mins | Serves: 2
Ingredients.
250g fresh gnocchi, gluten free if preferred
1 bunch broccolini, cut into 2cm pieces
30g pinenuts
120g semi-sun dried tomatoes, roughly chopped and 2 tablespoon’s of tomato olive oil.
30g pecorino cheese
2 tablespoons basil pesto
Season to taste
Garnish
basil leaves
Method.
1. In a large deep non stick fry pan, bring salted water up to the boil.
2. On medium heat place the thicker stalks of the broccolini and the gnocchi into the pan. Cook for 4 minutes or until you see the first gnocchi float to the surface. Then add the remaining broccolini into the pan and stir.
3. Simmer for another 2 minutes or until all the gnocchi have risen to the the surface.
4. Drain the pasta and broccolini. Place back into the fry pan. Make a hole in the middle of the pan and add pine nuts to toast for a minute.
5. Add the semi sun-dried tomatoes, oil, salt and pepper. Use a flat spatula to lift and stir ingredients. Don’t over-stir, you want a nice brown crust on the gnocchi and broccolini. Pan fry for 5-7 minutes.
6. Take off the heat, dollop basil pesto, add finely grated pecorino. Stir and add basil leaves to serve.
