 Ingredients:
1.200 g gnocchi
400 g broccoli
1.50 g Grana Padano
150 g ready-made béchamel
30 g butter
2 tablespoons olive oil
1/2 chilli pepper
salt and pepper to taste.
• Cut the broccoli stalks and flowerets and boil them in
salted water. Cook them quickly with the oil and chilli pepper to
flavour.
• Cook the gnocchi, drain and lay them in an ovenproof dish;
add a layer of broccoli.
• Mix the Grana Padano with the béchamel and cover
the pasta and the broccoli with this mixture.
• Add a few dots of butter over the surface and bake in the
oven
until a golden crust forms on the top.
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Consorzio per la tutela del Formaggio Grana Padano
