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This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin,
fresh spinach and wombok, plus the usual staples of local carrots and spuds.
This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin, fresh spinach and wombok, plus the usual staples of local carrots and spuds.
15-Minute Gnocchi With Zucchini and Broccoli

15-Minute Gnocchi With Zucchini and Broccoli

400g potato gnocchi
150g zucchini
150g broccoli
¾ cup milk
2 tbsp grated pecorino
1 tbsp flour
Paprika
Anchovy fillets

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.

lacucinaitaliana.com
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