Today’s recipe is a showstopper. If you’re in the mood for a unique and delicious pasta, you’ve come to the right place. I recommend you grab a pen and paper, jot down the ingredients and procedure, and make these Sardinian gnocchetti with Romanesco broccoli, pine nuts, and sun-dried tomatoes as soon as possible. I’m sure you’ll find them superlative. And not only that! It’s also a very simple dish to prepare, perfect for a family dinner or to serve to friends. A recipe that demonstrates how easy it is to bring flavor and health to the table.
Other first courses with this pasta shape:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Ingredients for Sardinian Gnocchetti with Romanesco Broccoli
- 12 oz Sardinian gnocchetti
- 1.1 lbs Romanesco broccoli (weight after waste removal)
- 1 shallot (large)
- 1 tbsp capers in salt
- 2.8 oz sun-dried tomatoes in oil (drained weight)
- 0.5 oz pine nuts
- 1.1 oz white bread (sandwich or rustic)
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pot
- Slotted spoon
- 1 Pan
- 1 Skillet
Preparation of Sardinian Gnocchetti with Romanesco Broccoli
Remove the leaves from the Romanesco broccoli, wash it well under running water, and divide it into florets.
In a pot, bring a large amount of salted water to a boil. When the water boils, add the broccoli florets and blanch them for five minutes. Then drain them with a slotted spoon, saving the cooking water for the pasta.
Transfer them to a cutting board and halve the larger florets, leaving the smaller ones whole.
Meanwhile, in a small skillet, toast the pine nuts without any oil until they are well browned. Remove them from the skillet to prevent them from burning and set them aside.
Cut the bread into cubes, then toast them in the same skillet used for the pine nuts where a tablespoon of oil has been heated. When they are golden and crispy, remove them from the skillet and set aside.
Drain the sun-dried tomatoes from their preserving oil and chop them into pieces.
Desalt the capers under running water and dry them by patting them with kitchen paper.
Peel the shallot and finely chop it. I used a manual pull chopper that I find very handy. If you wish to purchase it, you can find it by clicking HERE.
In a large pan, heat a few tablespoons of oil and sauté the shallot.
Let it sizzle for a moment, then add the sun-dried tomatoes, broccoli florets, and capers, and let everything season for a few minutes over medium heat, stirring often. Salt and pepper to taste.
Meanwhile, bring the water in which the broccoli was boiled back to a boil. Add the Sardinian gnocchetti and cook until al dente. Drain and transfer them directly into the pan with the sauce. Gently mix to combine the ingredients.
Finally, distribute the Sardinian gnocchetti with Romanesco broccoli onto individual plates, add the toasted pine nuts and crispy bread cubes, and serve immediately to prevent the bread from softening and losing its crunchiness. Enjoy! Paola
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