Gnocchi doesn't always have to be made from potato. These Broccoli Gnocchi are a clever, flavorful and vegetable-rich variation on the classic. Thanks to our Gluten-Free All-Purpose Flour Blend, it's a sturdy yet soft dough that holds its shape perfectly during cooking.
| Preparation: 20 min |
| Baking time: 15 min (cooking broccoli) + 2 minutes (cooking 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 choice (for frying)
Toppings:
Parmesan or another cheese of your choice
Chicken breast or a vegetarian alternative
Pine nuts (optional, lightly toasted)
Green or red pesto
Fresh basil
Method
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 tender. 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 thoroughly with a potato masher or blend until smooth with an immersion blender or in a food processor. Add the flour, garlic, salt, and pepper. Mix until a cohesive and workable dough forms.
Tip: Is the dough too moist due to the broccoli? Gradually add a small amount of extra flour.
3. Shape
Divide the dough into 4 equal parts. Lightly dust the work surface with extra flour. Roll out the dough into a long, thin rope. Cut the ropes into small gnocchi blocks (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 until done. 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 for 1 minute extra cooking time.