Gnocchi with mushrooms and broccoli


• 500 g of potato gnocchi

• 1 bunch of broccolis, trimmed, cut into 4 cm pieces

• ¼ cup (60 ml) extra virgin olive oil, plus extra for drizzling

• 40 g of butter

• 300 g of one or more types of mushrooms

• 2 crushed cloves of garlic

• ½ cup (125 ml) of dry white wine

• ¼ cup (20 g) grated pecorino, plus extra for serving

Toasted breadcrumbs

• ¼ cup (60 ml) extra virgin olive oil

• 2 cloves of garlic, crushed

• 1 cup of torn breadcrumbs

• 3 flat sprigs of parsley, pick the leaves, chop them


For the fried breadcrumbs, heat the oil in a pan over medium heat. Add the garlic and cook for 1 minute or until fragrant. Add breadcrumbs and cook for 2-3 minutes, stirring regularly, until golden and crispy. Add parsley and combine. Season as desired. Drain on a paper towel.

Bring a large pot of salted water to a boil over high heat. Add the gnocchi and cook according to package directions. Add the broccoli during the last minute of cooking. Drain and drizzle with a little extra oil. Set it aside.

In a large non-stick frying pan, heat the oil and butter over medium heat. When the butter is melted, swirl the pan for 30 seconds or until it foams. Add mushrooms and garlic and cook for 2 minutes, stirring regularly. Spice it up.

Add the wine and cook for 1 minute, then add the drained gnocchi and broccoli. Stir to combine. Add the pecorino and stir to combine to coat the gnocchi.

Divide into serving bowls. Sprinkle with toasted breadcrumbs and extra pecorino.