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
Nutrition (per serving)
Calories
290
Protein
11g
Carbs
32g
Fat
13g
👨🍳 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
- ✓Dry your cooked potatoes and broccoli for 2-3 minutes in the warm pot off heat before massing to reduce moisture content to ~70%, which prevents gluey dough and excessive starch needed to bind.timing2-3 minutes, 70% moisture target
- ✓Use the 90g starch-to-350g potato ratio (1:3.9 ratio) as your maximum; excess starch creates tough, dense gnocchi by over-gelatinizing the dough's structure when heated.ingredient1:3.9 starch-to-potato ratio
- ✓Cut mozzarella into 15-20g cubes (roughly hazelnut-sized) and chill for 30 minutes before sealing into patties; cold cheese won't leak as quickly and gives you a 3-minute window before melting through the potato seal.ingredient15-20g cubes, 30 minutes chilled
- ✓Brown the gnocchi at 160-170°C (medium heat) for exactly 3 minutes per side to develop a 2-3mm golden crust through Maillard reaction without cooking the interior too quickly before the mozzarella fully melts.timing160-170°C, 3 minutes per side
- ✓Add water to the pan only after browning both sides, then cover for 1-2 minutes so steam penetrates the dough center and melts the mozzarella core while the crust stays crisp.technique1-2 minutes covered with steam
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
Nutrition (per serving)
Calories
290
Protein
11g
Carbs
32g
Fat
13g
👨🍳 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
- ✓Dry your cooked potatoes and broccoli for 2-3 minutes in the warm pot off heat before massing to reduce moisture content to ~70%, which prevents gluey dough and excessive starch needed to bind.timing2-3 minutes, 70% moisture target
- ✓Use the 90g starch-to-350g potato ratio (1:3.9 ratio) as your maximum; excess starch creates tough, dense gnocchi by over-gelatinizing the dough's structure when heated.ingredient1:3.9 starch-to-potato ratio
- ✓Cut mozzarella into 15-20g cubes (roughly hazelnut-sized) and chill for 30 minutes before sealing into patties; cold cheese won't leak as quickly and gives you a 3-minute window before melting through the potato seal.ingredient15-20g cubes, 30 minutes chilled
- ✓Brown the gnocchi at 160-170°C (medium heat) for exactly 3 minutes per side to develop a 2-3mm golden crust through Maillard reaction without cooking the interior too quickly before the mozzarella fully melts.timing160-170°C, 3 minutes per side
- ✓Add water to the pan only after browning both sides, then cover for 1-2 minutes so steam penetrates the dough center and melts the mozzarella core while the crust stays crisp.technique1-2 minutes covered with steam