Broccoli Gnocchi
A comforting dish that combines flavorful, soft gnocchi made primarily from broccoli, served with a creamy sauce.
Ingredients
For the Gnocchi
- 1 medium head broccoli, chopped into florets
- 1 cup ricotta cheese
- 1 large egg
- 1.5 cups all-purpose flour (plus extra for dusting) Adjust flour as necessary
- to taste salt and pepper
- a pinch nutmeg (optional) Enhances flavor
- to taste olive oil for cooking
- to taste grated Parmesan cheese for serving (optional) Optional topping
Instructions
Cooking the Broccoli
- Begin by boiling a large pot of salted water. Add the chopped broccoli and let it cook for about 3-4 minutes until tender. Drain and transfer it immediately into an ice bath to stop the cooking process.
Preparing the Mixture
- Once cooled, finely chop or blend the broccoli into small pieces. In a mixing bowl, combine the broccoli with ricotta cheese, egg, salt, pepper, and nutmeg. Stir until well blended.
Forming the Dough
- Gradually add the flour to the broccoli mixture, stirring until a soft dough forms. Adjust flour according to humidity levels.
Shaping the Gnocchi
- Lightly flour your work surface. Divide the dough into smaller sections and roll each piece into thin ropes. Cut into 1-inch pieces and use a fork to create ridges, if desired.
Cooking the Gnocchi
- In a large skillet, heat olive oil over medium heat. Cook the gnocchi in batches, making sure not to overcrowd the pan. They should take about 4-5 minutes per side until golden brown.
Serving the Gnocchi
- Once cooked, gently toss the gnocchi with a drizzle of olive oil and serve immediately, topping with grated Parmesan cheese if desired.
Notes
Store leftover Broccoli Gnocchi in an airtight container in the refrigerator for up to three days. For reheating, warm in a skillet with olive oil until heated through. Frozen gnocchi can be cooked directly from frozen in boiling water for about 3-4 minutes, or until they float.