Gnocchi doesn't always have to be made from potatoes. This Broccoli Gnocchi is a smart, tasty, and vegetable-rich variation on the classic. Thanks to our Gluten-Free All-Purpose Flour Blend, it's a firm yet soft dough that perfectly holds its shape during cooking.
| Preparation: 20 min |
| Cooking time: 15 min (boiling broccoli) + 2 minutes (boiling gnocchi) + 5 minutes frying |
| Total time: 42 min |
| Servings: 2 portions |
Ingredients
For the gnocchi:
600 g broccoli
300 g LaBour All-Purpose Flour Blend (plus extra for rolling)
Garlic (to taste)
Salt and pepper (to taste)
Oil of your choice (for frying)
Toppings:
Parmesan or another cheese of your choice
Chicken fillet or a vegetarian alternative
Pine nuts (optionally lightly toasted)
Green or red pesto
Fresh basil
Instructions
1. Cook the broccoli
Cut the broccoli into florets. Bring a pot of water to a boil and cook the broccoli until it is very soft. Tip: keep the water to cook the gnocchi in later. Drain thoroughly and let it steam briefly to remove most of the moisture.
2. Make the dough
Mash the warm broccoli completely with a potato masher or blend until smooth with a hand blender or food processor. Add the flour, garlic, salt, and pepper. Mix until a cohesive and pliable dough forms.
Tip: Is the dough too moist from the broccoli? Gradually add a small amount of extra flour.
3. Shape
Divide the dough into 4 equal parts. Lightly dust your work surface with extra flour. Roll the dough into a long, thin rope. Cut the ropes into small gnocchi pieces (approx. 2 cm) with a knife.
4. Cook
Bring a large pot of salted water to a boil. Tip: use the broccoli water. Carefully add the broccoli gnocchi and cook for 2 minutes. Remove them from the pan with a slotted spoon and set aside.
5. Fry the gnocchi
Heat a splash of oil in a large frying pan. Fry the gnocchi until golden brown. Add the toppings. Garnish with parmesan, pine nuts, and fresh basil.
Tips
You can store the cooked gnocchi (without toppings) in an airtight container in the refrigerator for up to 2 days. Simply reheat them by frying them in the pan with the toppings.
First, place the raw, shaped gnocchi separately on a plate in the freezer until frozen (approx. 1 hour). Then put them together in a freezer bag. You can cook them directly from the freezer; allow 1 extra minute of cooking time.