For Friday night pasta night this week, I decided to make my own pasta. I decided to make some gnocchi as they are time consuming to make than regular pasta. Instead of making traditional gnocchi which is made with white potatoes, I decided to make gnocchi with broccoli. I have made gnocchi with cauliflower before but not with broccoli. So I was excited to make these broccoli gnocchi. I am happy to say they turned out well and as pillowy as traditional potato gnocchi.
If you would like to try gnocchi that are lower in carbohydrates, look no further. These gnocchi are also vegan and gluten free, so most of us can enjoy these gnocchi 🙂 You can also use cauliflower instead of broccoli if you are not a fan of broccoli. These gnocchi also only require 6 ingredients to make and is cheaper than store bought broccoli or cauliflower gnocchi.
I hope you enjoy this recipe as much as I have. As always, please let me know what you think of this recipe. If you like what you see on this blog, you can follow me on my blog, Facebook or Instagram for some food porn. Also, if you do recreate this recipe, don’t forget to tag me on Instagram @subz_foodie 🙂
- 500g broccoli, cut into florets;
- 100g potato starch (or cassava flour or corn starch);
- 40g gluten free flour;
- 2 tbsp olive oil;
- Pinch of salt (or san elk veggie stock for a more flavourful gnocchi) and cracked black pepper; and
- Optional: 1 tsp garlic powder.
- Steam the broccoli until they are fork tender (this should take 12-15 minutes in steamer basket);
- Allow the broccoli to cool. Transfer the broccoli to a cheese cloth or kitchen towel and squeeze out as much moisture as possible;
Steamed broccoli with excess moisture squeezed out.
- Place the broccoli, olive oil, salt, cracked black pepper and olive to a food processor and process until mixture is a puree. Every 20-30 seconds, scrape down the sides of the food processor so that the broccoli mixture is evenly pureed;
Pureed broccoli mixture.
- In a medium bowl, whisk the potato starch and gluten free flour until well combined. Add the pureed broccoli mixture to this bowl. Use a fork and mix until starches are combined. Lightly knead the dough until it comes together and can be rolled;
- Use your hands to lightly knead the dough 3 or 4 times and turn out onto a lightly floured cutting board. The dough will will be soft and slightly tacky to the touch. Do not overwork the dough;
- Use a bench scrapper and divide the dough into 8 equal parts. Gently roll each piece into a log that is 3/4 inch thick. Cut each log into 1/2-3/4 inch pieces (depending how big you prefer your gnocchi pieces);
- For a ribbed pattern, roll the gnocchi over the back of the tines of a fork or gnocchi board. I did not do this as I did not have enough time;
- In a medium pot, boil water with some salt. Once the water is boiling, carefully add the gnocchi and cook until they float to the surface. This should take about 3 minutes. Use a strainer to scoop the cooked gnocchi and transfer to a lightly oiled sheet pan. The gnocchi is now ready to be plated and eaten with your favourite sauce 😊
Cooked gnocchi ready to be strained 🙂
- Optional: For crispy gnocchi, heat a tbsp of olive oil in a non-stick pan on a medium high heat and cook the gnocchi in a single layer keeping them touching from each other. Saute each side until golden brown (5-7 minutes each side). Alternatively, you can bake your gnocchi at 180 degree Celsius on the lightly oil sheet pan for 8-10 minutes each side or until golden brown;
Crispy oven baked gnocchi.
- Enjoy your gnocchi with a simple burnt butter with Sage sauce or salt, pepper and parmesan cheese. Alternatively, you can sauté some garlic, broccoli florets, frozen peas and fresh mint leaves with salt and pepper and add the crispy gnocchi and topped with some fresh cherry tomatoes, vegan feta (or goats cheese) and more fresh mint leaves 🙂