Ingredients

Method

• 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

Ingredients

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.