Broccoli With Pesto And Gnocchi – a delicious recipe with broccoli crowns, pesto, parmesan, olive oil, black pepper, water. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Break the broccoli up into small florets and steam over a pan of boiling water for 3-4 mins. Put the gnocchi in the boiling water and continue to steam the broccoli until soft. Once the gnocchi has risen to the surface it is cooked (2-3 minutes). Drain - reserving about 100ml of the water. Put the gnocchi in a warm bowl with 1 tablespoon of the olive oil and gently mix together to stop the dumplings sticking together. Mash the broccoli using a potato masher, add the remaining olive oil, grated cheese and a little of the reserved cooking water until the broccoli has the consistency of mashed potato. Season with pepper to taste. Mix the broccoli sauce and dumplings together. Serve with a drizzle of olive oil and a grating of cheese - delicious
5847
kcal
Calories
413
g
Fat
54
g
Carbs
477
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 med-large broccoli crowns, 50 grammes pesto (green is best), 50 grammes grated parmesan or grano di padano, 2 - 3 tablespoons olive oil, and more.
Yes, Broccoli With Pesto And Gnocchi falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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