Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Grape | 1/2 cup (76g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500g fresh Cavatelli (gnocchi or pasta)
- 500 g broccoli
- 1 tbsp raisins
- 6 tbsp young ragusano cheese (if not available use provola cheese)
- 6 tbsp matured ragusano cheese (if not available use parmesan cheese)
- Extra virgin olive oil
- Salt
- Ground black pepper.
Directions
Clean the broccoli and steam or blanch in abundant water with a pinch of bicarbonate of soda to keep their bright colour.
Soak the raisins in tepid water and prepare shavings of both young and mature cheese.
Saute’ the broccoli with extra virgin olive oil, drain the raisins and add them to the pan, mix in the gnocchi (cooked al dente in the broccoli cooking water) and add the two kinds of cheese shavings.
Taste and, if necessary, add salt.
Finish off with a pinch of freshly ground pepper and toasted pine-nuts before serving.
Category:Sicilian Recipes
Category:Pasta Recipes
Category:Gnocchi Recipes
Category:Broccoli Recipes