Creamy and enveloping 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 in a pan until crispy, then set aside.
In the same pan, add the garlic clove, chili pepper, and broccoli florets; season with salt, cover, and let the broccoli soften.
Set aside a few broccoli florets for garnish and blend the rest until creamy.
Cook the gnocchi according to the instructions (in salted water), drain them while keeping some cooking water.
Combine the gnocchi with the broccoli cream in the pan, add the parmesan and a little cooking water if necessary; stir until creamy consistency is achieved.
Plate the gnocchi with the reserved florets and finish with a generous amount 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 right away.
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 |
