Gnocchi dough traditionally uses potatoes, but broccoli puree swapped in creates a green pasta that's 70% vegetable by weight.
Giant Broccoli and Mozzarella Gnocchis
Get ready to indulge in these oversized gnocchis that boast a delightful chewiness reminiscent of mochi, all while hiding a gooey mozzarella surprise inside! Packed with vibrant broccoli, this dish not only satisfies your cravings but also brings a burst of flavor and health benefits to your plate. Dive into this comforting recipe for a fun twist on a classic favorite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 200 g de brocoli Prince de Bretagne cuit (7.06 oz)
- 350 g de pommes de terre cuites (12.4 oz)
- 90 g de fécule de pomme de terre (3.18 oz)
🥛Dairy & Eggs(2)
- 120 g de mozzarella spéciale cuisson (4.24 oz)
- 40 g de parmesan râpé (1.41 oz)
🫙Pantry Staples(1)
- Un filet d’huile d’olive
🧂Spices & Seasonings(3)
- ½ c. à café d’ail en poudre (2.5 ml)
- Un peu de noix de muscadeoptional
- Sel et poivre
👨🍳 Instructions
- 1
Cook the potatoes and broccoli in water or steam until tender: about 20 minutes for the potatoes and 10 minutes for the broccoli. Drain well and let cool.
- 2
Peel the potatoes, then mash them with the broccoli. Add the starch, parmesan, garlic, nutmeg, salt, and pepper, and mix until you have a smooth dough.
- 3
Form 8 patties, placing a piece of mozzarella in the center. Seal them well to prevent the cheese from escaping during cooking.
- 4
Brown them in a drizzle of olive oil for about 3 minutes on each side over medium heat. Then add a small amount of water and let it evaporate completely.
💡 Pro Tips
- ✓Steam the potatoes and broccoli instead of boiling, and drain both thoroughly, since excess surface water gets absorbed into the dough and forces you to add more starch, resulting in gummy, dense gnocchi.techniquemoisture content under 80%
- ✓Rice or mash the potatoes while still hot (above 140°F) because starch granules are more receptive to binding with the added starch at this temperature, giving a lighter texture than mashing cooled potatoes.timingabove 140°F
- ✓Chop the cooked broccoli very finely or puree it before mixing, since larger florets release water slowly during cooking and can weaken the dough structure, causing the patties to crack and leak cheese.ingredient1-2mm pieces
- ✓Freeze the mozzarella cubes for 15-20 minutes before stuffing the patties so the cheese holds its shape during sealing and doesn't melt prematurely and blow out the seams while browning.technique15-20 minutes
- ✓Use a nonstick or well-seasoned cast iron pan at medium heat (around 325°F) for browning, then add just 2-3 tablespoons of water and cover briefly, using steam to finish cooking the interior without burning the crust.equipment325°F, 2-3 tbsp water
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Gnocchi dough traditionally uses potatoes, but broccoli puree swapped in creates a green pasta that's 70% vegetable by weight.
Giant Broccoli and Mozzarella Gnocchis
Get ready to indulge in these oversized gnocchis that boast a delightful chewiness reminiscent of mochi, all while hiding a gooey mozzarella surprise inside! Packed with vibrant broccoli, this dish not only satisfies your cravings but also brings a burst of flavor and health benefits to your plate. Dive into this comforting recipe for a fun twist on a classic favorite!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 200 g de brocoli Prince de Bretagne cuit (7.06 oz)
- 350 g de pommes de terre cuites (12.4 oz)
- 90 g de fécule de pomme de terre (3.18 oz)
🥛Dairy & Eggs(2)
- 120 g de mozzarella spéciale cuisson (4.24 oz)
- 40 g de parmesan râpé (1.41 oz)
🫙Pantry Staples(1)
- Un filet d’huile d’olive
🧂Spices & Seasonings(3)
- ½ c. à café d’ail en poudre (2.5 ml)
- Un peu de noix de muscadeoptional
- Sel et poivre
👨🍳 Instructions
- 1
Cook the potatoes and broccoli in water or steam until tender: about 20 minutes for the potatoes and 10 minutes for the broccoli. Drain well and let cool.
- 2
Peel the potatoes, then mash them with the broccoli. Add the starch, parmesan, garlic, nutmeg, salt, and pepper, and mix until you have a smooth dough.
- 3
Form 8 patties, placing a piece of mozzarella in the center. Seal them well to prevent the cheese from escaping during cooking.
- 4
Brown them in a drizzle of olive oil for about 3 minutes on each side over medium heat. Then add a small amount of water and let it evaporate completely.
💡 Pro Tips
- ✓Steam the potatoes and broccoli instead of boiling, and drain both thoroughly, since excess surface water gets absorbed into the dough and forces you to add more starch, resulting in gummy, dense gnocchi.techniquemoisture content under 80%
- ✓Rice or mash the potatoes while still hot (above 140°F) because starch granules are more receptive to binding with the added starch at this temperature, giving a lighter texture than mashing cooled potatoes.timingabove 140°F
- ✓Chop the cooked broccoli very finely or puree it before mixing, since larger florets release water slowly during cooking and can weaken the dough structure, causing the patties to crack and leak cheese.ingredient1-2mm pieces
- ✓Freeze the mozzarella cubes for 15-20 minutes before stuffing the patties so the cheese holds its shape during sealing and doesn't melt prematurely and blow out the seams while browning.technique15-20 minutes
- ✓Use a nonstick or well-seasoned cast iron pan at medium heat (around 325°F) for browning, then add just 2-3 tablespoons of water and cover briefly, using steam to finish cooking the interior without burning the crust.equipment325°F, 2-3 tbsp water