Start with the dried tomatoes. Cut them first into strips and then into small squares. Now take the fresh chili peppers and cut the longest side first, remove the seeds and then cut into small rounds. Cut the broccoli into small pieces and cook them in a pan with extra virgin olive oil, garlic, salt and 50 ml of water. Cook for 3-5 minutes with the lid on. When they’re ready, put them into a blender, add the fresh cream, some extra virgin olive oil and mix the cream.


In a pan melt the butter with the sliced dried tomatoes, add half glass of water and the broccoli cream. Let it boil. Pour in mamma emma spinach and ricotta gnocchi and cook for 3 minutes, mixing gently. Add the chili peppers and serve.

Thanks to chef Alessandro.