Gnocchi in Broccoli and Spinach Sauce

My initial experience with frozen gnocchi was great. It was used in roasted red bell pepper sauce and the result was delicious. The frozen version yielded almost the same soft and comforting bite like the fresh made version. So I bought the product again and this time used in broccoli and spinach sauce.

Gnocchi in broccoli and spinach sauce - 

Ingredients (about 3 portions)?

• 400 grams gnocchi
• 1 small broccoli 
• 1 tightly packed cup spinach
• 2 pieces anchovies
• 1 garlic clove
• 1 chunk aged Parmigiano Reggiano
• 1 lemon
• 1 teaspoon caper
• 4 tablespoons olive oil
• Some extra virgin olive oil
• Some salt

How?

Trim the broccoli stem and remove the fibrous part. Cut the trimmed stem to smaller chunks, break the florets to smaller pieces too. Aim for using the leafy part for the spinach only, I actually used the stem for other stir-fry dishes. If you can find baby spinach in a pack that's even better.

Bring a medium pot of water to a boil and add in the broccoli stem first. Cook for one minute then add in the florets, cook for another minute. Add in the spinach in the end and quickly cook for 10 seconds or so, just enough time till the leaves wilted. Drain but not like over-drain it, we need some moisture there still. Transfer to food processor.

Also add to the food processor, aged Parmigiano Reggiano that's been cut into smaller chunks. I used about a total of two little finger sized of Parmigiano Reggiano. I didn't weigh the cheese but a bit more or less shouldn't be an issue.

On top of cheese, also add zest of one lemon, 1 teaspoon of lemon juice, 1 teaspoon of capers, 2 pieces of anchovies, 1 peeled garlic clove, 1/2 teaspoon of salt, and 4 tablespoons of olive oil. Blend till smooth.

Add some water if the sauce appears too dry. Also if you prefer a more "saucy" consistency in the end, use 5 tablespoons of olive oil here instead of 4.

Pour the sauce to a pan and use medium heat to warm it up. 

When the sauce comes to a light bubbling stage, add in cooked or defrosted gnocchi. Toss till incorporated with the sauce. Taste and adjust with additional seasonings or olive oil if needed.

Plate and drizzle some extra virgin olive oil over. Also grate some more aged Parmigiano Reggiano on top.

The sauce can be made ahead of time and store in the fridge waiting for assembling, I suppose within two days should be fine.

If you have frozen gnocchi on hand, great! If not, it's even better with freshly made version. Just need to precook the fresh gnocchi then drain before mixing with the sauce here.

Also it doesn't have to be gnocchi, any other type of short pasta like penne or even orecchiette should match just as good.

Extended reading:

• Seafood gnocchi in roasted red bell pepper sauce