Method

• 1.
  Place chilli rings in a container with a lid. Close the container and shake until seeds fall out. Set chilli rings aside, discarding seeds.
• 2.
  For the bread gnocchi, place breadcrumbs in a large bowl and pour over milk. Set aside, stirring occasionally, for 15 minutes or until milk is completely absorbed. Mix in eggs, then stand for 30 minutes until mixture has softened. Mix in 1/2 tsp fine salt, then add flour in stages, stirring and kneading until you create a sticky dough.
• 3.
  Using lightly floured hands, divide dough into 4 equal portions. On a lightly floured surface, use your hands to roll each portion into a 4cm-diameter log. Cut each log into 1cm-thick slices. Transfer to a large plate lined with baking paper and cover with a clean tea towel. Set aside at room temperature.
• 4.
  Line a baking tray with baking paper. Bring a large pot of salty water to a simmer over medium-high heat. Add gnocchi in two batches and cook for 1 minute or until you can see gnocchi begin to wobble about in bottom of pan (unlike regular gnocchi, these won’t float to the surface once done). Use a slotted spoon to transfer to prepared tray, reserving cooking water.
• 5.
  For the broccoli leaves, melt 20g butter with the olive oil in a large frypan over medium-high heat. Add garlic and chilli and fry for 1 minute or until golden, then stir in anchovy until it starts to crumble and melt into the mixture (about 1 minute). Add broccoli leaves and cook, tossing, for 1-2 minutes until they start to wilt and turn bright green. Remove pan from heat. Set aside.
• 6.
  For the gnocchi, in another large frypan, melt extra 40g butter and extra oil over high heat. Fry half the cooked gnocchi, tossing occasionally, for 1-2 minutes until deep golden and crisp on all sides. Use a slotted spoon to transfer to frypan with broccoli mixture. Fry remaining gnocchi in same pan over high heat, tossing occasionally, for 1-2 minutes until deep golden and crisp. Add remaining gnocchi to the broccoli mixture and cook, tossing occasionally, over medium-high heat for 1 minute, or until heated through and combined.
• 7.
  Remove pan from heat, add parmesan, lemon juice and half the zest. Shake and carefully toss to combine, adding a little reserved pasta water to adjust sauce consistency. Sprinkle with the remaining zest and extra parmesan and serve immediately.