Dec 5

Dec 5 Broccoli gnocchi with butter, sage and bacon

Today we are making broccoli gnocchi. Without potatoes, all you need is flour, broccoli and olive oil. They are super easy and a fun twist on the classic gnocchi. I served them with (vegan) butter, sage and bacon, the simpeler the better. But feel free to pair them with any sauce you like!

Recipe

This makes enough for 4 people

Ingredients

2 heads of broccoli (about 2 kg)
200 gr of 00 flour
60 gr of vegan gondino parmesan, this is my fav brand + extra to serve
olive oil
salt and pepper
vegan butter, as much as needed
a small handful of fresh sage leaves
vegan bacon, as much as you like

Instructions

Start by boiling a pot of salted water for the broccoli.
Meanwhile cut up the broccoli florets and peel the stalk, cut the talk into pieces as well. We are not wasting any here!
Cook the broccoli in the boiling water until very soft, you can test if it’s ready by mashing it with a fork, if it’s easy then it’s ready!
Drain and leave to cool for 10 minutes.
Mash the broccoli with a fork or potato masher or ricer very fine.
Add the parmesan, flour and a drizzle of olive oil.
Mix with a spoon until a sticky dough forms.
Lightly flour you surface with more flour and place the dough on top.
Flour your hands and gently kneed it for a few seconds and form a ball.
Roll the dough ball in more flour (otherwise it sticks) and slice the ball into 6 pieces.
Roll each piece into a long sausage, cover with more flour if necessary, and cut the sausages into chunks.
Leave them like that or roll them into balls or if you have gnocchi board roll them over a gnocchi board for that typical ribbed gnocchi shape.
Bring some more salted water to a boil and cook the gnocchi until they float.
Melt a generous amount of butter in a pan, add the sage and bacon and fry until crispy.
Add the cooked gnocchi and toss well.
Serve with some more parmesan on top.
Buon appetito!