Gnocchi with broccoli cream or pesto.
A popular saying says “Thursday mom made gnocchi”. I would say, why not every day?
This dish has very ancient origins, dating back to right after the discovery of America with the arrival of the first potatoes.
In today’s recipe, I want to present them with broccoli cream or pesto.
In reality, this recipe was created to use the outer leaves of the green broccoli and embellish the recipe with its florets.
Did you know that broccoli is a flower? Additionally, they are vegetables rich in minerals (calcium, iron, phosphorus, potassium), vitamin C, B1 and B2; dietary fiber; thiocyanates, substances that have proven particularly effective in treating the thyroid.
If you are diabetic, I recommend using oat gnocchi click here to see how I prepare them at home.

You may also be interested in:

Difficulty: Easy
Cost: Very economical
Preparation time: 1 Hour
Portions: 6
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer, and Autumn

350.35 Kcal

calories per serving

Info Close

Energy 350.35 (Kcal)
Carbohydrates 26.12 (g) of which sugars 3.31 (g)
Proteins 11.56 (g)
Fat 23.59 (g) of which saturated 6.72 (g)of which unsaturated 2.93 (g)
Fibers 4.47 (g)
Sodium 587.87 (mg)

Indicative values for a portion of 333 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

1.32 lbs Potato Gnocchi (or oat gnocchi)
2.20 lbs Broccoli (green with leaves)
5.29 oz fresh spreadable cheese
2.12 oz Parmigiano Reggiano DOP (Grated, or alternatively pecorino romano)
to taste extra virgin olive oil
to taste Salt
0.42 cups vegetable broth (better if with vegetable puree)
1 clove garlic

Gnocchi with Broccoli Cream or Pesto

Tools

What we need to make

2 Pots
2 Bowls
1 Immersion Blender
1 Wok

Preparation of Gnocchi with Broccoli Cream or Pesto

If you want to make homemade gnocchi, let’s start with the preparation. To make it easier for you, I have included in this link all the explanations and ingredients you need. Click here
Alternatively, you can use store-bought ones or another type of pasta
Wash and trim the broccoli. Separate the leaves from the florets, wash them thoroughly under running water.
Fill the 2 pots with water, add salt, and as soon as it boils, put the leaves in one, and…
In the other, the florets.
These will cook first, it takes about 7 minutes.
As soon as you can pierce them with a fork, collect them with a skimmer without throwing away the water, immerse them in a bowl with iced water, so they retain their color.
Meanwhile, the leaves will also be cooked, it takes a good half hour.
Drain them and put them in a glass bowl with the vegetable broth,
And blend with the immersion blender.
Transfer the mixture to a larger bowl, and add the spreadable cheese, and the grated one.
Mix well, and set aside.
Meanwhile, in a wok, put a drizzle of extra virgin olive oil, and a well-chopped clove of garlic. Fry for a moment, and …
Add the whole broccoli and the cream, mix and…
In the same broccoli water, cook the gnocchi. As soon as they float to the surface, collect them with a skimmer, and…
Add them to the wok with the broccoli and cream.
Sprinkle more grated cheese, and toss them in the wok, without stirring, otherwise they might break.
Serve hot. Here ready are the Gnocchi with Broccoli Cream or Pesto.