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Gnocchetti Sardi with Broccoli and Tomatoes

A lovely light lunch or supper dish. Choose vivid green, tightly packed heads of broccoli and cook as briefly as possible to retain the colour and crisp texture.

Image of Gnocchetti Sardi with Broccoli and Tomatoes
Ingredients

350g/12oz dried gnocchetti sardi (small dumpling shapes)
Dash of olive oil
75g/3oz unsalted butter
350g/12oz small broccoli florets
1 clove of garlic, chopped
2tsp chopped fresh rosemary
2tsp chopped fresh oregano
Salt and freshly ground black pepper
200g/7oz can chopped tomatoes
15ml/1tbsp tomato purée
Fresh herbs, to garnish

Details

Serves: 4


Method

Bring a large saucepan of water to the boil and add the gnocchetti sardi with a dash of olive oil. Cook for about 6 minutes, stirring occasionally, until tender. Drain and return to the saucepan, covered, to keep warm.


Meanwhile, melt the butter in a large frying pan. Add the broccoli, garlic, rosemary and oregano and season with salt and freshly ground black pepper. Cover and cook gently for about 5 minutes, until tender.


Add the chopped tomatoes and tomato purée and stir. Add the gnocchetti sardi, mix together lightly, then serve immediately, garnished with fresh herbs.

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