Broccoli Sauce Yield: 6 servings: 1⁄ 2 cup
2 tablespoons Extra virgin olive oil
1⁄ 2 each White onion, sliced
1⁄ 2 teaspoon Pepperocini
8 ounces Broccoli, chopped
Salt and pepper
2 cups Chicken stock
2 ounces Parmesan cheese, grated
Croutons for garnish, optional
1. Heat 1 tablespoon extra virgin olive oil in a sauté pan.
Add onion and cook for 5 minutes until softened and
lightly golden. Add chicken stock and broccoli and
cook for 8 to 10 minutes until broccoli is tender.
2. Carefully transfer mixture to a blender and puree until
smooth. Season with salt and pepper. Pour mixture
into a bowl and place in an ice bath to chill until
ready to serve.
3. To serve, cook gnocchi according to directions.
Meanwhile, warm broccoli sauce in a small saucepan.
Remove gnocchi with a slotted spoon and place on a
serving dish. Spoon sauce over gnocchi and garnish
with cheese and croutons.
Resource
National Food Service Management Institute
The University of Mississippi