- Broccoli 30 gr.
- Onion 1 (medium size)
- Fontina cheese 100 gr.
- Extra virgin olive oil q.b.
- Parmesan cheese 2-3 spoons
- Chili pepper q.b.
- Salt q.b.
- Tiny Gnocchi 600 gr.
Wash the broccoli thoroughly with bicarbonate and water. Cut the tops into small tufts.
Put the broccoli tops in a pot, finely chopped onion, 3 glasses of water and a pinch of salt. Close with a lid and cook over medium heat for about 15 minutes (turn with a spoon every now and then to check the cooking).
When the broccoli will be quite soft but still “al dente” (you need to be able to pierce with a fork), drain from the liquid and put back in the pan along with about 3 tablespoons of oil, a little bit of powdered peppers and salt (if desired). Sauté for another 10 minutes and boil the gnocchi in abundant salted water (about 30 seconds).
Drain and pour into the pan, adding the Parmesan and cheese cut into cubes.