Garofalo Gnocchi Sardi with Broccoli & Sausage
A comforting Southern Italian–inspired pasta dish, this Gnocchi Sardi with broccoli and sausage brings together hearty flavours, tender pasta ridges that hold the sauce beautifully, and a rich, savoury base. Perfect for a midweek meal or relaxed weekend cooking, it is simple, satisfying, and full of authentic Garofalo character.
4
Ingredients
400 g Garofalo Gnocchi Sardi
2 heads broccoli, cut into florets
4 Italian sausages, skins removed and chopped coarsely
4 tablespoons olive oil
4 cloves garlic
4 teaspoons Parmesan, grated (plus extra to serve)
A pinch of chilli pepper or chilli flakes
Preparation
- 1
- Heat the olive oil over a low heat. Add the whole garlic cloves and gently stir for a few minutes until the oil is infused. Remove the garlic.
- 2
- Add the sausage meat to the pan, breaking it up with a spoon. Cook for 8–10 minutes until browned.
- 3
- Meanwhile, boil a large pot of salted water. Add the broccoli florets and cook for 5 minutes.
- 4
- Remove the broccoli and set aside, keeping the water in the pot to cook the pasta.
- 5
- Add the Garofalo Gnocchi Sardi to the broccoli water and cook for 9–10 minutes, stirring to prevent sticking.
- 6
- Before draining, remove a cupful of pasta water and set aside.
- 7
- Add the cooked broccoli to the sausage mixture and stir well.
- 8
- Drain the pasta and add it to the pan with the sausage and broccoli.
- 9
- Pour in a little of the reserved pasta water and cook for a further 2–3 minutes, ensuring everything is well combined.
- 10
- Stir through the grated Parmesan.
- 11
- Serve with extra Parmesan and a pinch of chilli flakes.
