Giant broccoli gnocchi stuffed with creamy stracchino…super quick and super tasty. They are made with only two ingredients, without potatoes and without eggs, simply boiled and blended broccoli, mixed with flour.
I decided to fill them with delicious stracchino and accompany them with a Parmigiano fondue and almond crumbs 😋
- Difficulty: Easy
- Cost: Cheap
- Rest time: 15 Minutes
- Preparation time: 30 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 10 oz broccoli
- 3 1/2 cups flour
- 9 oz stracchino cheese
- 2 1/2 oz Parmigiano Reggiano DOP
- 3/4 cup milk
- 1 1/2 tbsp butter
- 1 1/2 tbsp flour
- to taste Salt and pepper
- to taste almond crumbs
Steps
First, clean the broccoli by taking only the florets and the more tender stems. Rinse them under running water and cook them in boiling salted water for about 15/20 minutes until the broccoli softens.
Meanwhile, prepare the Parmigiano fondue. Melt the butter in a small saucepan, add the sifted flour, and stir to avoid lumps. Let the roux brown over medium heat while stirring, then add the hot milk and continue cooking the sauce over low heat. As soon as the sauce is thick, full-bodied, and free of lumps, add the grated Parmigiano and stir until it melts completely.
Drain the broccoli al dente and place them in a bowl of ice water to set the color. Put them in a mixer with a few tablespoons of oil, salt, and pepper to taste.
On a pastry board, pour the flour creating a well in the center and pour in the broccoli. Knead until you get a workable dough; if necessary, add a little more flour.
With floured hands, take a generous walnut-sized piece of dough, flatten it in your hands, and place stracchino in the center; close well and round off. Proceed until you use up the broccoli mixture.
Store the giant gnocchi in the fridge for about 15 minutes.
Cook the gnocchi in boiling salted water, remove them with a slotted spoon as soon as they float, and serve them with the Parmigiano fondue, previously prepared, heated just before serving.
Sprinkle your gnocchi with Parmigiano Reggiano and finish with almond crumbs.
