Christmas Gnocchi sardi
Ingredients
For 4 people:
- 320g Sardinian gnocchi
- 2 Romanesco broccoli
- 100g Cinta Senese sausage Dop Tognetti
- 80g Pecorino Toscano Dop from Caseificio Sociale Manciano
- 60g Pandoro or Panettone
- 50g Mixed nuts (raisins, almonds, pine nuts, etc.)
- Pomegranate seeds
- Toscano IGP olive oil
- 1 clove garlic
- Salt
- Spices (cinnamon, cardamom, cloves)
Preparation
- Wash the broccoli. Remove the outer leaves and central stalk. Cut it into florets of similar size.
- Wash and blanch both the leaves and stalk and the florets in boiling salted water. Drain and place in an ice bath.
- In a pan, lightly brown the chopped garlic in olive oil and cook for 2 minutes.
- Add the broccoli (reserve some florets for garnish) and cook for a few minutes. If needed, add some of the cooking water to soften it.
- Blend the broccoli with the oil, grated Pecorino, spices (to taste), a pinch of salt, and the toasted pine nuts and almonds until you get a creamy, smooth sauce.
- Meanwhile, crumble the sausage and brown it. Remove the sausage and toast the pandoro or panettone in the same pan, then set aside.
- Cook the gnocchi in the broccoli water. Drain and toss the gnocchi with the broccoli sauce, stirring vigorously in the pan.
- Finally, plate the dish by placing the gnocchi at the base, then sprinkle with pandoro or panettone crumbs, browned sausage, pine nuts, almonds, pomegranate seeds, and finish with the reserved Romanesco florets.
