Sorry, you need to enable JavaScript to visit this website.
A bowl of gnocchetti con salsiccia e broccolini by Stanley Tucci.

Photo: Claudia Concas

Gnocchetti con Salsiccia e Broccolini

Did you miss out on S.Pellegrino’s Taste of Tucci holiday recipe kit? Don’t worry, you can now recreate one of Stanley Tucci’s original holiday recipes at home, with these easy-to follow-instructions.

Learn how to make gnochetti con salsiccia e broccolini, a beautiful one-bowl meal marrying savoury Italian sausage, fennel, broccolini, tangy pecorino Romano and the satisfying chew of al dente gnocchetti, best enjoyed with a chilled bottle of S.Pellegrino.

Get the step-by-step recipe below, for a taste of Tucci and Italy at your table this holiday season.

20 December, 2022
Average: 4.4 (5 votes)

Cuisine

serves for

6

total time

0 HR 25 MIN

ingredients

Extra virgin olive oil
4 ounces
Garlic cloves
2
Fennel seeds
1 tsp
Red chilli peppers
2 whole
Fennel bulb and fronds
1⁄2 cup, fresh and finely chopped
Mild Italian sausage
1 pound
Vino bianco chicken stock
1⁄2 cup
Broccolini
1 pound, blanched and cut into 1-inch pieces
Gnocchetti sardi
1 pound
Pecorino Romano
8 ounces, finely grated
Calabrian chilli flakes
1 tbsp
S.Pellegrino® Sparkling Natural Mineral Water
1 litre bottle
Fine sea salt
Black pepper
Coarse ground

Step 01

Chef pours water into a pot.

Photo: Claudia Concas

In a large pasta pot, bring 4-5 quarts of water to a boil.

Once boiling, add 1 and a half tablespoons salt.

Step 02

Chefs adds fennel seeds to garlic cloves in a pan.

Photo: Claudia Concas

Meanwhile, measure out and heat in a 14-inch sauté pan (or the largest pan you have) over medium heat until shimmering: 2 tablespoons extra virgin olive oil.

Add: garlic cloves (minced), fennel seeds, pepperoncini (whole).

Stir with a wooden spoon or shake the pan until the spices are fragrant, about 1-2 minutes.

Add: fresh fennel bulb and fronds, pinch of salt, pinch of coarse black pepper.

Stir the chopped fennel to coat with spices. Cook for about 5 minutes, or until the fennel is bite-tender.

Transfer mixture to a plate and set aside. Return the pan to medium-high heat.

Step 03

Chef breaks an Italian sausage in a pan.

Photo: Claudia Concas

Measure out and heat until shimmering: 2-3 tablespoons extra virgin olive oil.

Stir in: mild Italian sausage (salsiccia classica). Breaking it up as you go, cook the sausage until the meat is no longer pink and is just starting to brown.

Step 04

Chefs adds fennel mixture to the pan.

Photo: Claudia Concas

Return the reserved fennel mixture to the pan.

Step 05

Chef pours vino bianco chicken stock into the pan.

Photo: Claudia Concas

Stir in vino bianco chicken stock.

Stirring occasionally, allow the stock to reduce for about 3 minutes, or until liquid is mostly evaporated.

Step 06

Chef adds broccolini to the pan.

Photo: Claudia Concas

Drain, pat dry and stir in: broccolini. Cook for about 2 more minutes, or until the greens are heated through.

Remove mixture from heat, discarding the pepperoncini.

Step 07

Add to the boiling salted water, cooking 6-8 minutes, or until just al dente (slightly firm when bitten): gnocchetti sardi.

Do not overcook the pasta, as it will finish cooking in the next steps.

Just before draining the pasta, reserve and set aside: 3 cups pasta water.

Step 08

Chef adds pasta to the pan.

Photo: Claudia Concas

Drain the pasta and toss immediately into the sausage mixture over low heat.

Slowly stir in the pasta water about 1⁄2 cup at a time, adding only enough to bind the mixture and to create a light sauce.

1-2 cups will likely be enough to accomplish this, though you may need more.

Any unused pasta water can be discarded.

Step 09

Chef adds grated pecorino Romano to the pan.

Photo: Claudia Concas

Remove from heat and fold into the gnocchetti: half of the grated pecorino Romano (approximately 4 ounces).

Step 10

Chef stirs the mixture in the pan.

Photo: Claudia Concas

Divide among 4-6 warmed bowls. Finish each serving with: drizzle of extra virgin olive oil and a pinch of Calabrian chilli flakes.

Pass the remaining pecorino Romano around the table so guests can help themselves.

Step 11

Gnocchetti con salsiccia e broccolini in a pan.

Photo: Claudia Concas

Serve alongside the chilled bottle of S.Pellegrino. Buon appetito!

Search Recipes

Tucci Stanley

Stanley Tucci

SEE FULL PROFILE