This gnocchi recipe with broccoli sauce is my mums absolute favourite. It’s the perfect sauce for homemade gnocchi. The gnocchi recipe is also inspired by my friend who is an Italian chef..he taught me the tricks to making light fluffy and tasty gnocchi. Give it a go!
Prep time: 1 hour
Cook time: 15 minutes
2 x eggs (50-60g per egg)
250 g plain organic flour + more for dusting
60g finely grated sharp parmesan (parmigianno reggiano)
1 tsp salt
1 tbsp of olive oil
1 whole broccoli (large broccoli stem removed)
1 large clove of garlic (diced)
250ml pure cream
1 cup of almond flakes
- Start by preparing the potatoes for the gnocchi. Clean and rinse the potatoes without peeling them. Prepare a large pot of cold water and place the washed potatoes into the pot. Bring the pot to a boil then reduce the heat to a simmer for 20 minutes. Don’t over boil the potatoes, as you don’t want them to be over cooked with a high water content.
- Once the potatoes are cooked remove them from the pot and place them into a bowl to cool slightly for a couple of minutes. They will be too hot to peel. After a couple of minutes when the potatoes are still hot but not boiling hot begin to peel the skin off using your fingers or a small knife.
- Place the potatoes one by one into a potato crusher and squeeze them through to break up the potato or if you don’t have one you can place the potatoes onto a board and using a fork mash the potatoes roughly. Try to crush them as much as you can so there are no chunky potato parts left over.
- On a well-floured surface place the roughly crushed potatoes into a heap and sift the flour over the top then add the parmesan, salt and create a small dent. Place the eggs into the centre then use your fork to break the egg yolks in the mixture. Use your fork to start mixing the flour into the egg and other ingredients very roughly. Then use your hands to bring all of the ingredients together mixing everything as well as possible. Once the mixture is mixed through well shape it into a ball. It should still be quite sticky. Sprinkle some flour over the surface and the gnocchi mixture so it’s coated in flour.
- Prepare a couple of trays that are lightly floured to place the cut gnocchi on to.
- Cut the ball into 2 pieces then cut again into 2 so that you have a total of 4 pieces.
- Setting aside all but 1, then shape it into a small round shape and place onto a floured surface. Using the palms of your hands, press it down lightly and roll it into a thin and even as possible cylinder shape. It will lengthen as you keep rolling.
- Using a knife cut the cylinder shape into small pieces 2 cm in length but you can cut them longer in length if you like larger gnocchi.
- Repeat with the rest of the gnocchi mixture.
- When you have completed making the gnocchi start the broccoli sauce.
- Chop the broccoli roughly and add place it onto a hot pan with olive oil. Sauté for a few minutes until lightly cooked along with the garlic.
- Remove the broccoli from the hot pan temporarily and transfer the broccoli into a food processor. Add the pure cream and season well. Blend this mixture for a few minutes then place it back onto the pan and cook the creamy broccoli mixture for 10 minutes stirring occasionally, tasting and adding any seasonings.
- Meanwhile prepare a large pot of water and bring to the boil.
- A few minutes before the sauce is completely cooked start cooking the gnocchi.
- Add the gnocchi in a couple of batches into the simmering pot of water and using a large spoon stirring gently from the bottom of the pot. The gnocchi will be ready once they are floating on the surface of the pot.
- As each batch of cooked gnocchi is ready transfer the gnocchi into a large bowl using a strainer ladle.
- Pour the creamy broccoli sauce over the gnocchi and gently stir through with a large spoon until the gnocchi is evenly coated. Top with freshly grated parmesan and almond flakes.
– Try and avoid adding too much flour as the less flour you add the more light and ‘pillowy’ the gnocchi will be.