Here’s a delicious recipe for preparing gnocchetti with broccoli, sun-dried tomatoes, and Taggiasca olives all sautéed in a pan with a drizzle of extra virgin olive oil and a clove of garlic.
Potato gnocchetti are a classic of Italian cuisine, loved for their soft texture and delicate flavor. In this recipe, we pair them with sautéed broccoli, sun-dried tomatoes, and Taggiasca olives, creating a dish rich in Mediterranean flavors. Perfect for a family dinner or with friends, this dish is simple to prepare yet delivers a tasty and refined result.
I leave you the recipe for classic potato gnocchi, but if you want to get creative, you can make buckwheat gnocchi or potato dumplings. Below, you’ll find more exciting recipes for making gnocchi that are different and delicious each time, and then, as always, right below the photo, let’s discover how to prepare these Broccoli Gnocchetti with Sun-Dried Tomatoes!!
I hope you enjoy this recipe and savor a delicious plate of potato gnocchetti with broccoli, sun-dried tomatoes, and Taggiasca olives.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Broccoli Gnocchetti with Sun-Dried Tomatoes
- 1.1 lbs potato gnocchi
- 3 cups broccoli (net of waste)
- 3.5 oz sun-dried tomatoes in oil (drained)
- 1.75 oz Taggiasca olives
- 2 cloves garlic
- 2 tbsp extra virgin olive oil
- 2 pinches salt
- to taste black pepper (ground)
Preparation of Broccoli Gnocchetti with Sun-Dried Tomatoes
First, prepare the potato gnocchi and keep them covered with a clean, dry cloth until ready to cook.
Prepare the broccoli: Wash the broccoli and cut them into florets. Cook them in salted boiling water for about 5 minutes, until they are tender. Drain and set aside.
Sauté the sun-dried tomatoes and olives: In a large pan, heat a drizzle of extra virgin olive oil and add the crushed garlic cloves.
Sauté them for a few minutes, then add the sun-dried tomatoes cut into strips and the Taggiasca olives.
Cook for 5-7 minutes, stirring occasionally.
Add the broccoli: Add the broccoli to the pan with the sun-dried tomatoes and olives. Sauté everything together for another 5 minutes, adjusting the salt and pepper to taste.
Cook the gnocchetti: Meanwhile, cook the potato gnocchetti in plenty of salted water.
When they float to the surface, drain them and add them directly to the pan with the broccoli, sun-dried tomatoes, and olives.
Toss and serve: Sauté the gnocchetti in the pan for a couple of minutes so they absorb the flavors well.
If desired, you can add a sprinkle of grated Parmigiano Reggiano. Serve immediately, while hot.
Other Recipes
If you want to see more types of recipes you can go back to HOME
Variants and Tips
If you like, you can further enrich the sauce by adding 2 anchovy fillets in oil along with the broccoli.
You can prepare the gnocchi in advance and freeze them on a tray in the freezer or keep them in the fridge to cook at the moment.
