Broccoli Gnocchi a colorful variant of the classic pasta format loved by many! In winter, when broccoli are at their peak in the produce aisles, you need to find alternatives to the usual boiled and sautéed broccoli. That’s where broccoli gnocchi come in, with boiled and blended broccoli directly in the dough! And as you can imagine, these are broccoli gnocchi without potatoes and eggs! Just two ingredients for a sensational result!
Want to bet that I can get even your pickiest kids to eat broccoli?
Try making broccoli gnocchi with me, and you’ll be amazed!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 11 oz broccoli
- 3 1/3 cups all-purpose flour
Tools
- 1 Gnocchi Board
Steps
Clean the broccoli by taking only the florets and the more tender stems.
Rinse them under running water and collect them in a pot filled with water. Bring to a boil and cook for about 15/20 minutes until the broccoli have softened.
Drain them with a slotted spoon, place them in a high-sided glass, and blend them with an immersion blender until you get a smooth and homogeneous puree.
Pour the flour in a mound on a work surface, creating a hole in the center.
Pour the broccoli puree into the center and start mixing everything.
Mix the ingredients well until you get a smooth, homogeneous, and very soft dough.
Take pieces of dough and create cylinders by rolling them with your hands. Cut small balls from these cylinders with a knife, lightly flour them, and then pass each ball over a fork or gnocchi board to give the classic ridged shape.
Continue in the same way until the dough is finished. Place the broccoli gnocchi on a lightly floured tray, spaced apart, and store them in a cool, dry place until you’re ready to cook them.
Cook them in plenty of salted water for about 5/6 minutes. Once cooked, drain them and toss them directly into the sauce.
TO SEASON THEM: I recommend opting for a simple tomato sauce or a cheese fondue like fontina.
STORAGE
Store the broccoli gnocchi at room temperature for up to 4 hours. Otherwise, transfer to the refrigerator covered with a cotton cloth for up to two days.
If desired, you can freeze them, first well spaced and then collected in a food bag.
