Braised broccoli on gnocchi with anchovy-garlic oil

Braised broccoli on gnocchi with anchovy-garlic oil

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  • 4
  • Easy
  • 10 minutes
  • 40 minutes
  • Waterkloof Sauvignon Blanc 2013


  • 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

Cooking Instructions

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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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