Photo: Claudia Concas
Gnocchetti con Salsiccia e Broccolini
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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
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
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
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
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
Photo: Claudia Concas
Return the reserved fennel mixture to the pan.
Step 05
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
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
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
Photo: Claudia Concas
Remove from heat and fold into the gnocchetti: half of the grated pecorino Romano (approximately 4 ounces).
Step 10
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
Photo: Claudia Concas
Serve alongside the chilled bottle of S.Pellegrino. Buon appetito!
