Broccoli gnocchi without potatoes, delicious and super easy to make, I made them with the Bimby, but a blender or an immersion blender works too. They are very easy to make because you just need to steam the broccoli, blend them with the other ingredients, and cut the gnocchi.
You can choose to cook them immediately, as I did, or freeze them. In that case, I recommend arranging them spaced on a tray and putting it in the freezer for an hour. Then you can put the gnocchi in a bag and return them to the freezer: this way they won’t stick together.
While I was preparing the gnocchi, there was someone watching me closely, and in the first photo, taken by my son, it’s clear that I was being scrutinized.
The dough doesn’t contain potatoes, so it will be very soft. If you have trouble forming the gnocchi, add a little flour, and don’t worry if they’re not all the same: they will still be delicious!
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DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Steaming
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1.10 lbs broccoli
- 3 cups all-purpose flour
- 1 egg
- 1.4 oz Grana Padano DOP
- 1 pinch salt
Recommended Tools
- Metal Scraper
Preparation of Broccoli Gnocchi Without Potatoes – Also with Bimby
Put the Grana in the bowl and grate for 15 sec./speed 10, then transfer to a bowl and set aside.
Now pour 500 g of water into the bowl, place the broccoli florets in the Varoma, close with the lid and steam: 20 min./Varoma/speed 1.
Let the broccoli cool completely, rinse the bowl and dry it. Squeeze the broccoli to remove excess water and put them in the bowl with the egg, the grated Grana, and the salt. Blend for 20 sec./speed 5.
Use the spatula to bring everything to the bottom, add the flour, and knead: 20 sec./speed 3. Check the dough’s consistency. If necessary, add a little more flour and knead for a few more seconds.
At this point, I made the recipe under the supervision of the cat.
Transfer the dough to a floured work surface and compact it with floured hands. Divide it into pieces and form pasta rolls, place them side by side, and use a scraper to cut the gnocchi about 0.6 inches in size.
Now roll the gnocchi over the tines of a fork to get the classic grooves and place them on a floured tray. At this point, you can choose to freeze them or cook them immediately.
Cut the broccoli into florets and steam them until tender, then let cool.
Squeeze the broccoli to remove excess water and put them in a handheld blender’s cup with the egg, grated Grana, and salt.
Blend, add the flour and continue blending. Check the dough’s consistency. If necessary, add a little more flour and knead again.Proceed as above.
