Gnocchi alla Broccoli y Olio

Gnocchi alla Broccoli y Olio Recipe | Italian Cuisine

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Gnocchi alla Broccoli y Olio is a delicious and nutritious Italian dish that combines pillowy soft gnocchi with fresh broccoli and a flavorful olive oil sauce. This recipe is perfect for a quick and easy weeknight meal that the whole family will love.

History

Gnocchi alla Broccoli y Olio is a traditional Italian dish that has been enjoyed for generations. The combination of tender gnocchi, fresh broccoli, and a simple olive oil sauce is a classic example of Italian comfort food.

Ingredients

1 package of fresh gnocchi
1 head of fresh broccoli, cut into small florets
1 medium onion, chopped
3 cloves of garlic, minced
6 tbsp of olive oil
pecorino romano cheese (about half cup)

How to prepare

Heat olive oil over medium heat in a large skillet.
Start boiling water in a large pot.
Steam broccoli until it is almost tender.
Add chopped onion and sauté until it becomes translucent.
Add minced garlic and sauté for about 1 minute.
Add the steamed broccoli and sauté for 5 minutes.
Add the cooked gnocchi (cooked according to package directions).
Remove from heat and add pecorino romano to taste (I usually use about half a cup) and freshly ground black pepper.
Add extra olive oil if needed and sauté until just heated through, approximately 1 minute.
Serve with additional romano cheese, if desired.

Variations

Add cooked chicken or shrimp for extra protein.
Use different vegetables such as asparagus or peas in place of broccoli.
Try different cheeses such as parmesan or mozzarella for a different flavor.

Cooking Tips & Tricks

Be sure to cook the gnocchi according to package directions to ensure they are perfectly cooked and not mushy.

- Steam the broccoli until it is almost tender to ensure it retains its bright green color and crisp texture.

- Use a good quality olive oil for the best flavor in this dish.

- Don't be afraid to add extra cheese or black pepper to taste.

Serving Suggestions

Serve Gnocchi alla Broccoli y Olio with a side salad and a glass of white wine for a complete meal.

Cooking Techniques

Be sure to sauté the onions and garlic until they are fragrant to build flavor in the dish.

- Steam the broccoli instead of boiling it to retain its nutrients and bright color.

Ingredient Substitutions

Use frozen gnocchi if fresh is not available.

- Substitute vegetable broth for olive oil for a lighter dish.

Make Ahead Tips

Gnocchi alla Broccoli y Olio can be made ahead of time and reheated in the microwave or on the stovetop.

Presentation Ideas

Serve Gnocchi alla Broccoli y Olio in a large pasta bowl with a sprinkle of extra cheese on top for a beautiful presentation.

Pairing Recommendations

Pair Gnocchi alla Broccoli y Olio with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers of Gnocchi alla Broccoli y Olio in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Gnocchi alla Broccoli y Olio contains approximately 380 calories.

Carbohydrates

Each serving of Gnocchi alla Broccoli y Olio contains approximately 45 grams of carbohydrates.

Fats

Each serving of Gnocchi alla Broccoli y Olio contains approximately 18 grams of fat.

Proteins

Each serving of Gnocchi alla Broccoli y Olio contains approximately 8 grams of protein.

Vitamins and minerals

Gnocchi alla Broccoli y Olio is a good source of vitamin C, vitamin K, and calcium thanks to the broccoli and cheese in the dish.

Alergens

This recipe contains dairy (cheese) and gluten (gnocchi), so it may not be suitable for those with dairy or gluten allergies.

Summary

Gnocchi alla Broccoli y Olio is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Gnocchi alla Broccoli y Olio is a delicious and nutritious Italian dish that is perfect for a quick and easy weeknight meal. With tender gnocchi, fresh broccoli, and a flavorful olive oil sauce, this dish is sure to become a family favorite.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a warm summer day, and I was visiting my dear friend Maria in her cozy little kitchen. Maria was a fantastic cook, and she always had a new recipe up her sleeve to share with me.

On this particular day, Maria was bustling around her kitchen, a whirlwind of activity as she prepared lunch for us. I watched in awe as she effortlessly whipped up a delicious looking dish of Gnocchi alla Broccoli y Olio. The aroma wafting from the pot made my mouth water, and I knew I had to learn how to make it.

Maria noticed my interest and smiled as she handed me a spoonful of the gnocchi. I took a bite and was instantly transported to heaven. The pillowy soft gnocchi, the creamy broccoli sauce, the hint of garlic and olive oil - it was a symphony of flavors that danced on my taste buds.

I begged Maria to teach me how to make the dish, and she happily obliged. She pulled out a tattered old recipe book from her cupboard and showed me the handwritten recipe for Gnocchi alla Broccoli y Olio. As she explained each step, I listened intently, determined to master this dish.

The key, Maria told me, was in the gnocchi. They had to be light and fluffy, like little pillows of heaven. She showed me how to make the dough, how to roll it out, and how to shape the gnocchi with a fork. It was a labor of love, but I was determined to get it right.

Once the gnocchi were ready, Maria moved on to the sauce. She sautéed fresh broccoli in olive oil and garlic until it was tender, then added a splash of cream to make it creamy and indulgent. The scent of garlic and broccoli filled the air, making my stomach growl in anticipation.

Finally, it was time to plate up. Maria carefully spooned the broccoli sauce over the gnocchi, sprinkling a generous amount of Parmesan cheese on top. The dish looked like a work of art, a masterpiece of flavors and textures that begged to be devoured.

I took my first bite of the Gnocchi alla Broccoli y Olio, and it was everything I had hoped for and more. The gnocchi were light and airy, the broccoli sauce was rich and creamy, and the Parmesan added a salty kick that tied it all together. I closed my eyes and savored each mouthful, feeling grateful for Maria's guidance and wisdom.

From that day on, Gnocchi alla Broccoli y Olio became a staple in my cooking repertoire. I made it for family gatherings, dinner parties, and lazy Sunday lunches. Each time, I would think back to that warm summer day in Maria's kitchen, where I first fell in love with this dish.

As the years went by, I added my own twist to the recipe, experimenting with different herbs and spices to make it my own. But no matter how many variations I tried, the original recipe from Maria remained my favorite. It was a reminder of the power of friendship, of shared experiences, and of the joy that comes from sharing a delicious meal with loved ones.

So the next time you find yourself in need of a comforting and delicious dish, give Gnocchi alla Broccoli y Olio a try. And remember the story of how I learned to make it, a tale of friendship, laughter, and the love of good food. Buon appetito!