Broccoli gnocchi, super quick and super tasty. Made with only two ingredients, without potatoes and without eggs, simply boiled and blended broccoli mixed with flour.
I decided to dress these gnocchi with butter and sage and serve them with a Parmesan fondue.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Boiling, Stovetop
- Cuisine: Italian
Ingredients
- 10.5 oz broccoli
- 3 1/3 cups all-purpose flour
- 3.5 tbsp butter
- to taste salt
- to taste sage
- 2/3 cup Parmigiano Reggiano DOP
- 3/4 cup milk
- 1.5 tbsp butter
- 2.5 tbsp all-purpose flour
Steps
First, clean the broccoli by taking only the florets and the most tender stalks.
Rinse them under running water and cook them in salted boiling water for about 15/20 minutes until the broccoli have softened.In the meantime, prepare the Parmesan fondue.
Melt the butter in a small saucepan, add the sifted flour and stir to prevent lumps from forming.
Brown the roux over medium heat while continuing to stir, then add the hot milk and continue cooking the sauce over low heat.
As soon as the sauce is thick, rich and without lumps, add the grated Parmesan and stir until it has completely melted.
Knead until you get a dough that can be worked, add a little flour if needed.
Form rolls, and with a knife cut them into small pieces.
Cook in salted boiling water to which you have added a drizzle of oil.
In a fairly large pan, melt the butter with a drizzle of oil, as soon as it starts to sizzle, add the sage and let it brown for a few minutes. As soon as the leaves start to become almost crispy, turn off the heat and set aside.
As soon as the gnocchi rise to the surface, drain them and put them directly in the pan with the dressing.
When serving, add the Parmesan fondue directly onto the plate.
Et voilà, broccoli gnocchi with butter and sage and Parmesan fondue ready to be enjoyed 😋
