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Potato and ricotta gnocchi with purple sprouting broccoli


Serves: 4
timePrep time: 45 mins
timeTotal time:
Potato and ricotta gnocchi with purple sprouting broccoli
Recipe photograph by Ant Duncan

Potato and ricotta gnocchi with purple sprouting broccoli

Gnocchi is such a versatile dish and can be paired with many sauces, but this simple recipe celebrates British spring ingredients

Serves: 4
timePrep time: 45 mins
timeTotal time:

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Nutritional information (per serving)
Calories
703Kcal
Fat
36gr
Saturates
17gr
Carbs
61gr
Sugars
6gr
Fibre
10gr
Protein
27gr
Salt
1.2gr

Joseph Trivelli

Joseph Trivelli

Joseph Trivelli is Co-Head Chef at the iconic Italian restaurant The River Café in Hammersmith, London. His Italian heritage has given him a love for seasonal ingredients and classic dishes.
See more of Joseph Trivelli’s recipes
Joseph Trivelli

Joseph Trivelli

Joseph Trivelli is Co-Head Chef at the iconic Italian restaurant The River Café in Hammersmith, London. His Italian heritage has given him a love for seasonal ingredients and classic dishes.
See more of Joseph Trivelli’s recipes

Ingredients

For the gnocchi
  • 500g baking potatoes, such as Maris Piper
  • 500g ricotta*
  • good grating nutmeg
  • 150g plain flour, plus extra to dust
For the sauce
  • 500g purple sprouting broccoli, cut into 3-4cm pieces
  • 2 garlic cloves, finely chopped
  • 2 tbsp olive oil
  • pinch chilli flakes
  • 30g butter
  • 75g pitted black olives, halved
  • 50g pecorino cheese, grated - use vegetarian cheese if required

Step by step

Get ahead
Make the gnocchi up to the end of step 2 a few hours ahead, place in a single layer on a flour-dusted baking sheet, cover and chill.
  1. Preheat the oven to 200°C, fan 180°C, gas 6. Wash the potatoes and bake for 50-60 minutes or until tender when pierced with a sharp knife. When cool enough to handle, scoop out the flesh from the skins and pass through a ricer into a large bowl, or mash with a masher. Mix with the ricotta, nutmeg and a pinch of salt. Gently knead in the flour until a dough is formed. Resist the temptation to overwork as you want the gnocchi to be fluffy, not starchy.
  2. Turn out onto the floured work surface and divide into four pieces. Roll each out into a sausage shape roughly 2cm in width and then cut into large gnocchi, 3cm in length. Cover and set aside.
  3. Bring a large pan of salted water to the boil and boil the broccoli for 5 minutes until soft. Meanwhile, in a wide pan, gently fry the garlic in the oil. Add the chilli to the oil and then with a slotted spoon, lift the broccoli from its cooking water into the wide pan. Allow a little of the cooking water to splash in and continue cooking the broccoli over a low heat. It will fall apart a bit. Add the butter, olives and seasoning and allow the butter to melt over a low heat.
  4. Gently add the gnocchi to the pan of salted water. Cook until they float to the surface; 2-3 minutes. Add them to the sauce using a slotted spoon and gently turn to coat. Serve in warm bowls, scattered with the grated cheese and a grind of black pepper.
     

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