<p>Making gnocchi from scratch might sound like a hard, long lasting process, but it is really not. We usually bake the potatoes, work in the meantime and the rest of the process is just quick and easy. We like to play with different sauces, vegetables or meat. We love gnocchi sauces that are creamy, full of flavor, just overall super yummy. Broccoli adds a nice freshness and it goes really well with ricotta and pancetta. Easy, yummy and quick to make. </p>
Make and cook gnocchi. If you are going to make our homemade gnocchi recipe, you can click on the ingredients list on the left and follow the instructions. Otherwise cook the store-bought gnocchi according to instructions on the package. Reserve 150 ml of cooked gnocchi water.
Blanch the broccoli
Clean the broccoli under the running water. Tap dry and cut on small pieces. Peel and thinly slice the garlic. Dice the pancetta. Fill a pot with water, place it on a stove over high heat. Once the water starts to boil, add the cut broccoli. Cook for about 30 seconds than cool it under cold water. Tap dry. Place a non-stick frying pan over a medium-high heat. Add the olive oil. Fry the garlic and pancetta for about two minutes, then add the broccoli. Fry for another minute and set aside.
Add the spices, make the sauce
In a small bowl, mix together 1 egg and 3 tablespoon of ricotta. Add two pinches of sea salt, two pinches of freshly ground black pepper, two generous pinches of ground nutmeg and 1 teaspoon of smoked paprika. Mix and pour over the fried garlic, pancetta and broccoli.
Pan fried gnocchi
Place a large frying pan over medium-high heat. Add the butter and cooked gnocchi. Fry, tossing occasionally, until they’re beautifully brown, about 5 minutes. Add the sauce, combine all very well, along with 150ml of the reserved cooking water to coat the gnocchi. Serve immediately. You can also serve the gnocchi with additional parmesan cheese or sprinkled with a bit of dry chilli.