I mixed broccoli with 1 egg and flour and got delicious, much lighter gnocchi
Gnocchi aren't limited to potatoes. These relatives of more classic Italian pasta have long since conquered various culinary cultures and come in a variety of shapes and flavors.
From their cooking to their preparation (in sauce, in a gratin, etc.), gnocchi are used in Italy like pasta, despite slightly different characteristics. Their composition can vary from region to region, and they are also found in many other cuisines, with yet other distinctive features.
Potatoes remain a classic ingredient in gnocchi. Easy to find, inexpensive, and offering a delicious texture, this tuber can, however, be replaced with other vegetables. This allows for variety and the use of seasonal produce, such as broccoli.
Often overlooked in its raw form, broccoli is nonetheless rich in culinary uses, and using it to prepare gnocchi is a great way to lighten the recipe. Moreover, in this form, even the most reluctant will be won over. If any resistance remains, a little grated cheese can easily seal the deal!
The necessary ingredients
To prepare delicious homemade broccoli gnocchi, you will need (for approximately 24 pieces/2 people):
- 120g of wholemeal flour
- 110g of broccoli (organic if possible)
- 90g of onion (organic if possible)
- 1 you ugh
- 1 tbsp of granulated garlic
- 1 tablespoon of herbs de Provence
- Cell
- Olive oil
The steps to follow
Start by washing and drying the broccoli after separating it into florets. The stem is also usable, so there's no waste! You can slice it thinly after peeling it to make it easier to cook. Peel the onion and slice it into thin rings.
Steam the broccoli for about 10 minutes until tender. About 3 minutes before the end of this time, add the onion so it cooks as well. Transfer to a bowl and mash everything with a fork until smooth.
Add the egg, garlic powder, and herbes de Provence. Season with salt. Begin mixing and gradually add the flour. Stir well between each addition to prevent lumps from forming.
Once all the ingredients are well combined, take a ball of dough and roll it into a log on a well-floured work surface. Cut into squares. Repeat with the remaining dough. Lightly flatten the squares with a fork, rolling them so they take on a nice gnocchi shape when cooked.
Bring a large pot of salted water to a boil. Add a few gnocchi (you may need to cook them in batches for even cooking). Cook until the gnocchi rise to the surface. Remove them with a slotted spoon and let them drain while you cook the rest in the same way.
Once all the gnocchi are cooked in water and completely dry, heat a little olive oil in a pan. Brown the gnocchi in the oil before serving them piping hot, plain or with a sauce of your choice.
