Green broccoli Gnocchi | Easy & delicious
I found out that making gnocchi relaxes me, only after I went to live by own. Even though I'm italian, I don't come from a family where kneading gnocchi, pasta or bread on Sunday was traditional. Unfortunately I grew up believing that the only way to eat pasta or bread was to go to the supermarket and buy it. My mom is a practical, hasty woman who spends as little time as possible in the kitchen. This model of "cook" accompanied me throughout my years as a child firstly, and then as a teenager. Let me be clear, I don't want to talk badly about her, God forbid :) Everyone has their own inclinations. I discovered mine when, at 21 years old, I went to live by own.
And I had to learn to cook.
Broccoli is one of the crucifers I love the most. I often find myself thinking of different ways to use it, other than the usual stir-fried, blanched or roasted side dish. Used for a pesto or in burger dough are two good alternatives to consume it. But why not use broccoli to make gnocchi?
As I said, I find making gnocchi relaxing. It seems to me that I'm taking care of myself, my husband, the loved ones I have invited for lunch. I find it a beautiful miracle really within everyone's reach to put together some cooked vegetables and flour, and make small jewels to dip into boiling water, which as if by magic rise to the surface ready to be served with a good extra vergin olive oil and fried sage.
I'm sure you'll love this gnocchi recipe, they are soft, healthy and really tasty. Like a warm hug in a plate.
the extra tips
In order to get a bright green color, quick blanch the broccoli (5-10 minutes) and put them in ice water;
Let the vegetables cool before blending, in this way they will absorb less flour and the dough will not be sticky;
Gnocchi can be frozen only after cooked. Arrange them on a tray, freeze and only after this point you can put them in a freezer bag;
For a tastier flavour, add 1 teaspoon of soy sauce to the dough.
INGREDIENTs - for 2/3 persons
10.6 oz (300 g) broccoli florets;
7 oz (200 g) yellow potatoes;
7 oz (200 g) wholemeal flour;
Extra virgin olive oil;
7-8 sage leaves;
A handful of roughly chopped almonds;
1 tbsp lemon zest.
Cook the vegetables: boil the diced potatoes and broccoli florets in abundant salted water for 10 minutes. Then drain the vegetables and let them cool in a bowl with water and ice;
Prepare the dough: blend the vegetables with a small food processor, or using a potato masher. Add 1/2 tbsp of salt or 1 tsp soy sauce (optional) and flour little by little until you get a very soft but workable dough. On a well floured surface, cut the dough into 4-5 pieces and shape it into "sausages" from which you will cut our gnocchi;
The sage oil: in a pan heat 1/4 cup of extra virgin olive oil, and when it is hot add the sage leaves. Remove from heat and leave to infuse for a few minutes;
Cook the gnocchi: bring water to a boil (I used the same where I cooked the vegetables - step 1). Dip the gnocchi and as soon as they rise to the surface throw them in the pan with the sage oil. Toss and serve with a little grated lemon peel and a handful of chopped almonds with a knife.
Once cooked, keep the gnocchi in the frige for a couple of days. Otherwise, arrange them on a tray, freeze and only after this point you can put them in a freezer bag.
If you liked my Green broccoli Gnotti and tried it at home, do not forget to tag the Instagram page and use the hashtag #twocabbageskitchen. We'll looooove to see your creations :)
Love & Enjoy.
Cristiana & the Cabbages