Broccoli gnocchetti with gorgonzola is a main dish with a delicious creamy sauce that I confess I ended up scooping up with a nice piece of bread…. wonderful!!!!!!!!!!!!!!!!!!
A simple rustic recipe that can be easily made in our kitchens and can also be enriched with a crunchy note of walnuts or hazelnuts.
Gnocchi are a humble dish from the peasant tradition, especially in Northern Italy like Lombardy, Piedmont, and Veneto, born after the discovery of America in the late 1500s.
In my house, gnocchi are called potato maccheroni, and my mom was a real chef at making them!
I preferred to season the gnocchi with broccoli with a mixed cheese sauce, but we could also add sausage sauce, classic Bolognese ragu, or with peppers.
There are many types of gnocchi, classic potato ones, with semolina, bread gnocchi, ricotta gnocchetti, the canederli from Trentino made with leftover bread, pumpkin gnocchi, beetroot gnocchetti, and who knows how many more!!!!!!!!
Here are more gnocchi recipes like:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients for BROCCOLI GNOCCHETTI WITH GORGONZOLA RECIPE
- 5 oz boiled potatoes (and passed through a potato ricer)
- 9 oz broccoli
- to taste salt
- to taste flour (until you have a NON-sticky dough)
- 0.85 cups liquid cream
- 4 oz gorgonzola
- to taste salt
- to taste ground pepper
- 2 tablespoons Grana Padano cheese, grated
Tools for BROCCOLI GNOCCHETTI WITH GORGONZOLA RECIPE
#ADV
- Potato Ricer
- Tall Saucepans
- Wok
- Parchment Paper
- Knives dough cutter
- Colander
FOR THE PREPARATION OF BROCCOLI GNOCCHETTI WITH GORGONZOLA RECIPE
I clean and wash the broccoli, separating the intact and firm florets.
I cook them in salted boiling water for about 12/13 minutes, drain them, and let them cool completely.
Then I pass the broccoli through the potato ricer, letting them fall into a bowl that can also hold the flour and salt.
I then make logs with the dough that should not stick to the hands and cut the broccoli gnocchetti with a dough cutter.
I put a pot with salted water on the flame and simultaneously place the wok on moderate heat with the fresh liquid cream, grated cheese, and gorgonzola in pieces, letting all the ingredients melt into a cream.
When the salted water is boiling, I drop the broccoli gnocchetti that will be ready when they float: very very few minutes of cooking indeed!
I collect the green gnocchetti with a slotted spoon and quickly pour them into the cheese sauce, carefully blending and mixing well.
I compose the individual plates and serve immediately.
Enjoy the broccoli gnocchetti with gorgonzola sauce!
Annalisa
In my opinion, these broccoli gnocchetti also pair beautifully with a condiment like walnut sauce… recipe → https://blog.giallozafferano.it/asilannablu/salsa-di-noci-ricetta-condimento/
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