The broccoli gnocchi are an easy and quick alternative to chickpea gnocchi, perfect for a lunch or dinner with friends and family. A recipe that is truly prepared in just a few minutes with only 2 ingredients: broccoli steamed in a pressure cooker and flour, just the right amount to achieve a soft dough.
The gnocchi dough is then placed in a pastry bag, from which the gnocchi are derived with the help of a knife. I dressed them in the most classic way: with butter and sage, but you can dress them with meat ragù or any other condiment of your liking.
An easy and wholesome first course, perfect to bring to the table for a last-minute lunch or dinner. You just need to organize by preparing the gnocchi dough in advance. Then put it in the pastry bag and store it in the fridge. Of course, it is feasible to prepare everything in the morning for the evening or noon, as the broccoli gnocchi dough can stay in the fridge for up to one day. Curious to find out how to prepare them? Then read the recipe, because these egg-free and potato-free broccoli gnocchi will be ready in a click!
If you are interested in other broccoli recipes, also check out:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Instant Pot, Pressure Cooker
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 304.67 (Kcal)
- Carbohydrates 43.45 (g) of which sugars 2.91 (g)
- Proteins 9.60 (g)
- Fat 11.94 (g) of which saturated 7.31 (g)of which unsaturated 3.99 (g)
- Fibers 4.04 (g)
- Sodium 638.56 (mg)
Indicative values for a portion of 176 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
- 1 lb broccoli (weight of raw and cleaned vegetable)
- 1 cup water (at room temperature)
- 1 3/4 cups all-purpose flour
- 1/4 cup butter
- salt (to taste)
- sage (fresh to taste)
- grated Parmesan cheese (to taste)
Tools
- Pressure Cooker electric
- Steamer Basket
- Basin
- Pastry Bag
- Knife
- Frying Pan
- High-Sided Saucepan
- Slotted Spoon
Steps
First, steam the broccoli. I used the Instant Pot, but you can also cook them in a traditional pressure cooker. Pour the water into the pot. Clean the broccoli, divide them into florets, and rinse them very well under water to remove all impurities. Place them in the steamer basket and place everything inside the pot. These steps are the same for both pots. For cooking in the Instant Pot, set to steam, which is the vegetable cooking function, and cook the broccoli for 2 minutes. After cooking, wait 5 minutes and depressurize by moving the lever to venting.
For cooking in a traditional pressure cooker, close the pot and bring it to maximum power. Cook the broccoli for 5 minutes from the start of the whistle. Obviously, in this case, you should refer to the cooking times based on the type of pressure cooker you have. After cooking, gradually release the steam and open the pot.
Then transfer the broccoli to a basin, mash them with a fork, and let them cool. It is very important that they are not too hot, as they would absorb too much flour. Once cooled, season with salt and add the flour. Mix with a fork or spoon until a smooth and homogeneous dough is obtained.
Bring a large pan of salted water to a boil. Then transfer the dough to a pastry bag and, with the help of a knife, form the gnocchi one by one by dropping them directly into the pot with water. I also added a drizzle of oil to prevent the gnocchi from sticking together during cooking.
In a pan, sauté the butter with a few sage leaves, and as soon as the gnocchi float to the surface, toss them into the pan with the sauce.
Toss the gnocchi in the pan for a few moments and serve them with plenty of grated cheese.
Tips and Variations for Broccoli Gnocchi
Broccoli gnocchi are best consumed immediately.
FAQ Questions and Answers for Broccoli Gnocchi
Can potatoes be added to the dough?
Yes, you can add potatoes. In this case, you will need 200 g. Obviously, the flour should be added gradually, assessing the consistency of the dough.
Can I cook the broccoli without using a pressure cooker?
Yes, you can boil the broccoli in plenty of salted water for at least 20 minutes. Then check the degree of cooking with a fork. They should be soft enough to mash.
