This pesto sauce with boiled broccoli instead of just basil is super easy and quick to make, tastes delicious and you can keep it in the fridge for a few days or freeze it for later use.
Preparation time: 20 minutes
Cooking time: 15 (broccoli) 5 ghocchi - minutes.
1 handful of basil leaves
2/3 mint leaves
20gr blanched almonds
1 garlic clove
20gr Parmesan cheese
20gr pecorino romano cheese
100ml olive oil
Wash the broccoli, cut off the stems and boil or steam cook them for 10/15 minutes.
Let them cool.
Put in a mixer the broccoli, almonds, pinenuts, basil and mint, garlic, the parmesan and pecorino cheese, salt, pepper, paprikca and oil.
Add the oil a little bit at a time.
Blend until you get a smooth and creamy sauce.
Cook the gnocchi in salted, boiling water and when ready (it takes only a few minutes; when they come up to the surface thy are cooked) add them to the pan and toss for a few minutes.
Serve straight away and enjoy!