15-Minute Gnocchi With Zucchini and Broccoli
400g potato gnocchi
¾ cup milk
2 tbsp grated pecorino
1 tbsp flour
First 5 minutes
Rinse the zucchini, then grate using a grater with large holes. Chop the broccoli florets. Set both aside
Next 8 minutes
In a large high sided non stick pan, melt the 1 tbsp butter and 3 anchovy fillets in oil - this should take around 30 seconds, Next add the milk and flour all at once and mix with a whisk. Add the zucchini and broccoli and cook for 1 minute. Add the gnocchi, salt and pepper and cook, stirring gently for 4 minutes. If the ingredients start to dry up, add a little more milk.
Final 2 minutes
Complete the preparation by adding grated Pecorino and pinch of sweet paprika, and remove from the heat. Garnish as you like with grated raw broccoli florets. Distribute into places and serve.