Broccoli Gnocchi
Dive into this delightful broccoli gnocchi that’s sure to excite pasta enthusiasts! With vibrant, steamed broccoli blended into pillowy potato dough, these tender dumplings are a tasty twist on a classic favorite. Toss them in a rich garlic butter sauce for an irresistible meal that’s both comforting and flavorful!
Prep
15
min
Cook
40
min
Serves
3
people
Level
intermediate
📝 Ingredients
Serves 3🥬Fresh Produce(2)
- 1 kg of raw broccoli with stalk included (35.3 oz)
- Seasonings (salt, pepper, garlic powder, and nutmeg)
🥛Dairy & Eggs(2)
- 1 egg yolk
- Parmesan cheese
🫙Pantry Staples(1)
- 300 g flour (2.4 cup)
👨🍳 Instructions
- 1
Cook the broccoli in the oven with a little olive oil, salt, and covered with aluminum foil for 40 minutes at 200 degrees Celsius.
- 2
Once cooked, mash the broccoli and mix it with flour, egg yolk, salt, pepper, garlic powder, nutmeg, and Parmesan cheese until well combined.
- 3
Roll the dough into portions and shape the gnocchi as desired.
- 4
For the sauce, sauté pancetta, cook the gnocchi until they float, then add them to the pancetta with oil to brown.
- 5
Finally, add a bit of cream and serve.
💡 Pro Tips
- ✓Roast the broccoli rather than boiling it so excess moisture evaporates instead of being absorbed—wet broccoli puree can push gnocchi dough moisture content above 65%, forcing you to add extra flour that makes the gnocchi gummy and dense.technique200°C for 40 minutes
- ✓After roasting, spread the broccoli on a sheet tray and let it steam-dry for 5-10 minutes before mashing, since trapped steam can add 10-15% additional unwanted moisture to your dough.timing5-10 minutes
- ✓Use only egg yolk (not whole egg) as specified, because the extra water in egg whites (about 90% water content) would loosen the dough and require more flour, diluting the broccoli flavor and toughening the gluten structure.ingredient90% water in egg white
- ✓Boil the gnocchi in salted water at a gentle simmer, not a rolling boil, since aggressive bubbling can knock the delicate dumplings apart before the exterior starch layer sets enough to hold their shape.technique185-195°F simmer
- ✓Render the pancetta slowly over medium-low heat until crisp before adding gnocchi, allowing the fat to fully liquefy (about 6-8 minutes) so it coats and browns the gnocchi surfaces rather than steaming them.timing6-8 minutes
Share this recipe
Prep
15
min
Cook
40
min
Serves
3
people
Level
intermediate
Share this recipe
Broccoli Gnocchi
Dive into this delightful broccoli gnocchi that’s sure to excite pasta enthusiasts! With vibrant, steamed broccoli blended into pillowy potato dough, these tender dumplings are a tasty twist on a classic favorite. Toss them in a rich garlic butter sauce for an irresistible meal that’s both comforting and flavorful!
📝 Ingredients
Serves 3🥬Fresh Produce(2)
- 1 kg of raw broccoli with stalk included (35.3 oz)
- Seasonings (salt, pepper, garlic powder, and nutmeg)
🥛Dairy & Eggs(2)
- 1 egg yolk
- Parmesan cheese
🫙Pantry Staples(1)
- 300 g flour (2.4 cup)
👨🍳 Instructions
- 1
Cook the broccoli in the oven with a little olive oil, salt, and covered with aluminum foil for 40 minutes at 200 degrees Celsius.
- 2
Once cooked, mash the broccoli and mix it with flour, egg yolk, salt, pepper, garlic powder, nutmeg, and Parmesan cheese until well combined.
- 3
Roll the dough into portions and shape the gnocchi as desired.
- 4
For the sauce, sauté pancetta, cook the gnocchi until they float, then add them to the pancetta with oil to brown.
- 5
Finally, add a bit of cream and serve.
💡 Pro Tips
- ✓Roast the broccoli rather than boiling it so excess moisture evaporates instead of being absorbed—wet broccoli puree can push gnocchi dough moisture content above 65%, forcing you to add extra flour that makes the gnocchi gummy and dense.technique200°C for 40 minutes
- ✓After roasting, spread the broccoli on a sheet tray and let it steam-dry for 5-10 minutes before mashing, since trapped steam can add 10-15% additional unwanted moisture to your dough.timing5-10 minutes
- ✓Use only egg yolk (not whole egg) as specified, because the extra water in egg whites (about 90% water content) would loosen the dough and require more flour, diluting the broccoli flavor and toughening the gluten structure.ingredient90% water in egg white
- ✓Boil the gnocchi in salted water at a gentle simmer, not a rolling boil, since aggressive bubbling can knock the delicate dumplings apart before the exterior starch layer sets enough to hold their shape.technique185-195°F simmer
- ✓Render the pancetta slowly over medium-low heat until crisp before adding gnocchi, allowing the fat to fully liquefy (about 6-8 minutes) so it coats and browns the gnocchi surfaces rather than steaming them.timing6-8 minutes