Broccoli Frascatelli
- Total Time: 30 minutes
- Yield: 3-4 servings 1x
Description
Pillowy and toothsome, these homemade frascatelli dumplings are perfectly paired with tender broccoli and a hint of garlic.
Ingredients
- 1 1/2 - 2 cups (360 - 480 ml) semolina flour
- 1 large head of broccoli or 4-5 mini ones, stalks trimmed and cut into individual florets
- 3-4 garlic cloves, minced
- 1/4 cup (60 ml) olive oil, plus more for drizzling
- 1/3 cup (80 ml) vegetable stock or broth
- Salt, to taste
- Freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
- For the pasta – get a large pot of well salted water on high heat.
- As you wait for the water to boil, make your frascatelli.
- Dump the semolina into a baking dish, shaking to create one even layer. Have one cup of water ready and waiting at the side of the dish.
- Dip all five of your fingertips into the water and, lifting water with them, spray the water over the top of the semolina flour. Do this repeatedly until most of the surface is covered in splotches of water. Wait 30 seconds for the water to absorb into the flour. Then, using a slotted spoon, spatula or, really, even your fingers, gently turn the flour onto itself, forming dumplings.
- Put the dumplings into a colander or sieve and shake out the excess semolina over the baking dish. Gently transfer the finished dumplings onto a baking sheet.
- Return to the baking dish and repeat the same process until you have used all of the semolina and/or water. You may have a little water left at the end, which is fine. The bits of semolina that remain in the bottom of the baking dish can be pressed together to form dumplings.
- In a 12′ sauté pan, gently heat the olive oil, minced garlic and red pepper flakes over low heat. Once the garlic is fragrant add the trimmed broccoli.
- Season generously with salt and black pepper and whichever liquid you are using – wine or veggie stock or water – to the bottom of the pan. Bring to a boil, stir the broccoli and place a lid on the pan – steaming the broccoli for a few minutes.
- Remove the lid and turn the heat off.
- Once the water boils, cook the frascatelli. Use a wooden spoon to make a vortex or whirlpool in the water – this helps to prevent the frascatelli from sticking to each other and the bottom of the pot. Cook the frascatelli for no more than 1 minute.
- Drain the water and add the frascatelli directly to the broccoli. Stir well.
- Taste and adjust seasoning.
- To serve: top with freshly grated Pecorino cheese and a drizzle of olive oil.
Notes
- Frascatelli are a simple pasta made from semolina flour and water, similar in texture to gnocchi.
- They can be made ahead and stored in the fridge for a day.
- For a richer flavor, use chicken stock instead of vegetable stock.
- Serve with a sprinkle of Parmesan for added richness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2 grams
- Sodium: 300 mg
- Fat: 12 grams
- Carbohydrates: 48 grams
- Fiber: 5 grams
- Protein: 10 grams
- Cholesterol: 0 mg
If You Liked This Recipe, You’ll Love These
- Frascatelli Pasta with Broccoli
- Broccoli Rabe Pasta
- Creamy Broccoli Cheddar Soup
- Sheet Pan Dinner: Teriyaki Tofu and Broccoli
Frequently Asked Questions
What exactly is frascatelli, and how is it different from gnocchi?
The recipe notes explain that frascatelli is a simple pasta made from only semolina flour and water — no potato, no eggs. The excerpt describes the texture as “pillowy and toothsome” and similar to gnocchi, but the composition and shaping method are entirely different.
How does the water-spraying technique work for shaping the dumplings?
You spread the semolina in an even layer in a baking dish, then dip all five fingertips in water and spray droplets over the flour. After 30 seconds of absorption, you gently turn the flour onto itself with a slotted spoon or your fingers to form irregular dumplings. Excess semolina is shaken off through a colander and the process repeats until all the flour is used.
Why do the frascatelli cook for no more than 1 minute in boiling water?
The recipe specifies “no more than 1 minute” because frascatelli are very small and delicate — they cook almost instantly in well-salted boiling water. Overcooking them makes them mushy and causes them to fall apart before they can be added to the broccoli pan. 
Can I make frascatelli ahead of time?
Yes — the notes say frascatelli can be made ahead and stored in the fridge for a day before cooking. Shape them, shake off the excess semolina, and keep them on a lightly floured tray covered with a clean towel until you’re ready to boil them.
