Enveloping and creamy gnocchi with broccoli cream and crispy guanciale. A simple and quick recipe, perfect for a flavorful dish in just a few minutes.
Cut the guanciale into strips and sauté it in a pan until crispy, then set it aside.
In the bottom of the pan, add the garlic clove, the chili, and the broccoli florets; salt, cover, and soften the broccoli.
Set aside a few broccoli florets for garnish and blend the rest into a cream.
Cook the gnocchi according to the instructions (in salted water), drain them while reserving some cooking water.
Add the gnocchi to the broccoli cream in the pan, add the parmesan and a little cooking water if necessary; stir until you achieve a creamy consistency.
Plate the gnocchi with the reserved florets and finish with a generous portion of crispy guanciale.
Pan
Blender or immersion mixer
Pot for cooking gnocchi
Recipe taken from an Instagram reel by @mescolabene. Perfect to save and try immediately.
Italy
| Energy (kcal) | 144.95 |
| Carbohydrates (g) | 17.72 |
| of which Sugars (g) | 1.46 |
| Fat (g) | 5.88 |
| of which Saturates (g) | 0.68 |
| Protein (g) | 4.8 |
| Fiber (g) | 1.84 |
| Sale (g) | 0.2 |
