Brok Gnok


A lovely combination of textures, the soft gnochi with the broccoli still al dente. Broccoli and anchovy is the classic Italian combination.


  • 100g broccoli
  • 6 cherry tomatos
  • 2 cloves garlic
  • 200g gnocchi
  • 2 green chillis
  • 2tsp olive oil
  • 1 pinch oregano
  • 2 slices of tinned anchovies


  1. Peel the garlic, crush under a knife and cook whole in the olive oil on a medium heat, until the cloves begin to soften and brown
  2. Add the tinned anchovies, gently mash them until they break up into the oil
  3. Add the chopped green chillis and oregano, stir for a minute
  4. Halve the cherry tomatos and stir them in
  5. Add 1 tbsp of water, cover and let it simmer until the tomatos begin to soften
  6. Put the broccoli in a pan with 3 cm of boiling water, cover and boil for 1 minute.
  7. Add the gnocchi to the pan of broccoli, cover and boil for 2 minutes.
  8. Drain, combine with the sauce and serve, with grated black pepper and parmesan.
Preparation time
5 mins
Cooking time
10 mins