Crispy Potato Gnocchi with broccoli cream and guanciale

Name: Crispy Potato Gnocchi with broccoli cream and guanciale
Yield: 2 servings
Cuisine: British
Ingredients: 1 heads Broccoli; 160 g Gnocchi; 80 g Guanciale; EVO Oil; Salt; Pepper

Massi Chef Channel @massichefchannel

Ireland

An easy dish with easily available seasonal raw ingredients. Home-made recipe: a plate that looks like a work of art. #newcookschallenge

Subscribe to YT channel
#massichefchannel

An easy dish with easily available seasonal raw ingredients. Home-made recipe: a plate that looks like a work of art. #newcookschallenge

Subscribe to YT channel
#massichefchannel

Massi Chef Channel @massichefchannel

Ireland

An easy dish with easily available seasonal raw ingredients. Home-made recipe: a plate that looks like a work of art. #newcookschallenge

Subscribe to YT channel
#massichefchannel

An easy dish with easily available seasonal raw ingredients. Home-made recipe: a plate that looks like a work of art. #newcookschallenge

Subscribe to YT channel
#massichefchannel

Saved

Ingredients

2 servings

1 headsBroccoli
160 gGnocchi
80 gGuanciale
EVO Oil
Salt
Pepper

Saved

Steps

1

Cook the broccoli in water with plenty of salt, to maintain the chlorophyll. Drain them and put them in water and ice to cool.
2

Blend with extra virgin olive oil to obtain a smooth cream, salt and pepper.
3

Cook the gnocchi in water and salt; once they rise to the surface, cool them in water and ice. Roast the gnocchi in a pan with extra virgin olive oil for a few minutes.
4

Pan fry guanciale in a pan to make it crispy.
5

Plating
Place the cream of broccoli on the base of the plate and spread it out with a spoon. Place the dumplings on top of the cream. Add some broccoli seasoned with salt, pepper and EVO oil. Finish the dish with crispy guanciale.
6

Buon Appetito!