Ingredients
- 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.
Preparation
1
Wash the broccoli thoroughly with bicarbonate and water. Cut the tops into small tufts.
2
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).
3
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).
4
Drain and pour into the pan, adding the Parmesan and cheese cut into cubes.
