When the desire to eat more vegetables meets a craving for comfort food, broccoli gnocchi are the perfect answer. We found the ideal dish in Recettes Rebelles – Bons & Vivants, Mercure’s culinary book bringing together 30 chefs, 30 vegetables, and 30 bold recipes. Prefaced by Jean Covillault, a committed chef and advocate of responsible cooking, this simple and quick recipe proves that plant-based dishes can be just as comforting… and seriously addictive.
INGREDIENTS TO SHOP
For 4 people
Prep time: 25 minutes
Cooking time: 10 minutes
Broccoli
Flour (165 g)
Egg
Liquid cream (330 ml)
Grated Parmesan (100 g)
Parmesan (for shavings)
Olive oil
Salt, pepper
METHOD
Wash the broccoli, then set aside a few small florets for the final garnish. Cut the remaining broccoli (florets, stems and leaves) into pieces. Steam gently or cook in a steam oven at 100°C (212°F) for 10 minutes, until tender.
Blend the cooked broccoli with 80 g of flour, the egg, a pinch of salt and pepper, until you get a smooth dough. Transfer the mixture to a piping bag and let it rest in the refrigerator for 10 minutes.
Bring a large pot of salted water to a boil. Cut the tip of the piping bag and pipe the dough over the water, cutting 2 cm pieces with scissors. When the gnocchi float to the surface, drain them.
Roll the gnocchi in the remaining flour, then pan-fry them in olive oil until golden and slightly crispy.
Heat the cream with the grated Parmesan over low heat, whisking gently until smooth and creamy. Season lightly with salt and pepper.
Pour a base of warm cream onto each plate, top with the golden gnocchi, add the reserved raw broccoli florets for freshness, and finish with Parmesan shavings made using a vegetable peeler.
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