METHOD
In a large non-stick pan, heat 10g of oil and 50 g of breadcrumbs. Adjust with salt, pepper and a pinch of sugar and then toast the breadcrumbs on a medium heat until golden. Set aside.
In the same non-stick pan, heat 20g of EVO oil with a crushed garlic clove and four anchovy fillets in oil. Soften the anchovies over a low-medium heat and set aside.
Meanwhile, bring 2 litres of salted water to the boil. Cook 300g of broccoli florets for 5 minutes. With a slotted spoon, remove the broccoli florets and transfer them to the anchovy sauce. Using a fork, crush the broccoli slightly to create a coarse cream.
Throw the gnocchi into the water and, once they start to float, cook for 1 minute. With a slotted spoon, transfer them to the sauce and mix to combine. Turn off the heat. Serve the gnocchi straight away with a few bottarga shavings and crunchy breadcrumbs.
