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Gnocchetti with Tenderstem® Broccoli & Pangrattato
Pangrattato means breadcrumbs – but these are no ordinary breadcrumbs, they’re fried in olive oil till crisp, and mixed with hot chilli flakes, lemon zest and fresh parsley, and they make a delicious crunchy topping for this pasta dinner made with short-season Tenderstem® broccoli.
1 comment
Ingredients
- A handful of flat leaf parsley
- Sea salt
- 1 lemon
- 2 tbsp olive oil
- 50g breadcrumbs
- A pinch or 2 of dried chilli flakes
- 1 garlic clove
- 200g Tenderstem® broccoli
- 80g Kalamata olives
- 50ml water
- 200g gnocchetti or fusilli pasta
- 50g sweet salad mix
- 1 tbsp aged balsamic vinegar
- Freshly ground pepper
Method
1. Put a large pan of salted water on to boil. Finely chop the parsley leaves and stalks. Finely grate the zest from the lemon.
2. Put a frying pan on a medium heat for 1 min, then add 1 tbsp olive oil, the breadcrumbs and a pinch of the chilli flakes (these are hot, so use as much or as little as you prefer). Add a small pinch of salt. Cook, stirring, for 4-5 mins till the breadcrumbs are golden. Take the pan off the heat and stir in the parsley and lemon zest. This is your panagrattato. Scoop it into a bowl and set aside.
3. Peel and finely chop the garlic. Trim the dry ends off the broccoli. Roughly chop the olives.
4. The water in the pan should be boiling by now. Add the gnocchetti to the pan and simmer for 8 mins till the pasta is tender, with a little bite.
5. While the pasta cooks, put the frying pan back on a medium heat. Add 1 tbsp olive oil and the garlic. Fry, stirring, for 30 secs. Add the broccoli to the pan and fry, stirring, for 3-4 mins till it starts to turn a darker shade of green.
6. Stir the olives into the pan. Scoop a cup of water out of the pasta pan (mind your fingers – use freshly boiled water from your kettle if you prefer). Add 50ml water to the broccoli. Sizzle for 4-5 mins, till the broccoli is tender.
7. Drain the pasta and then add it to the broccoli. Toss together to mix, adding a little more pasta water from the cup if you think it could do with it.
8. Toss the salad leaves with 1 tbsp balsamic vinegar and a pinch of salt and pepper.
9. Spoon the gnocchetti and veg onto 2 warm plates. Sprinkle over the pangrattato. Garnish with the parsley leaves. Serve with handfuls of the salad.
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£3.10(51.7p per 100g)
Number of pieces may vary depending on weight. Unwaxed. -
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(£5.40 per 100ml)
Available from 25th January
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(44.5p per 10g)
Available from 1st February
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Recipeboxlover
What a strange recipe? Ended up as plain pasta, with broccoli and olives! The pangrattato, while a generous portion, made no difference to the fact the pasta had nothing "on" it. Other than dry, flavoured breadcrumbs. The second time I made it I added more pasta water as suggested and it made it wetter but no less plain. Feel like this recipe is/has a mistake? Either that or I missed a crucial step both times! Have loved 99% of my recipes over the last 6 months, but this was a big disappointment.