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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.

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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


Serves: 4


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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