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Braised broccoli on gnocchi with anchovy-garlic oil

By Phillippa Cheifitz
4
Easy
10 minutes
40 minutes

Ingredients

  • 500 g broccoli
  • ¼ cup olive oil
  • Sea salt and freshly ground black pepper, to taste
  • 1 x 500 g gnocchi packet, cooked for serving
  • 4 T Parmesan grated, for sprinkling
  • Italian parsley, torn, to garnish
  • For the anchovy-garlic oil:

  • ¼ cup olive oil
  • 5–6 anchovies, finely chopped
  • 2 garlic cloves, finely chopped
  • Freshly ground black pepper, to taste

Method

Trim the broccoli and cut into small florets. Slice the stems thinly. Gently heat the olive oil in a pan. Add the broccoli and season to taste, stirring to coat with oil. Cover tightly and cook very gently for 30 minutes or until very tender. Stir occasionally and add a little water only if necessary.

Serve on hot gnocchi moistened with spoonfuls of anchovy-garlic oil. Sprinkle with Parmesan and parsley before serving.

To make the anchovy-garlic oil, gently heat the oil, anchovies and garlic until the oil is warm and the anchovies begin to disintegrate. Add a twist or two of pepper.