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Gnocchi with broccoli pesto

Yields4 ServingsPrep Time20 minsCook Time10 minsTotal Time30 mins

Creative recipe of the contest "original recipes with broccoli". Made by Dani Velasco

 500 grams of potatoes in their skins
 125 grams of flour
 1 egg
 400 grams of broccoli
 30 grams of walnuts
 40 grams of grated Parmesan cheese
 1 garlic
 50 ml of olive oil
 2 sprigs fresh parsley
 6 slices of turkey salami

Wash the potatoes and put them in cold water with skin. We put water on the fire to boil the potatoes. Let cooking until they click and soft. Then drain them, peel and crush.


Add the mashed potatoes to a bowl and add the flour, a pinch of salt and the egg.


Knead the ingredients and form a ball. We wrap it in plastic wrap and let rest half an hour.


To make the gnocchi: Take an amount of dough make a roll and cut into thin pieces, then mark them with a fork.


For the pesto: Cut broccoli into small pieces and put to boil in hot water with parsley. When the broccoli is tender, we drain them next to the parsley and cool it in a bowl of ice water.


Once cool, drain them and we are going to chop everything.


Beat the pieces of broccoli, parsley, walnuts, a pinch of salt, garlic and grated Parmesan cheese, gradually add the oil until the pesto consistency.


Once we have our broccoli pesto we will form the gnocchi: We divide the dough into 4 portions, we take a portion on floured board and let the fingers by rolling to form a loop of thick as a sausage. Cut the loop into pieces of 1 cm and crush slightly with a fork to make their mark stripes.


To cook pasta: We heat 2 liters of water with a teaspoon of salt, when it starts to boil and add the gnocchi rise to the surface when we remove them with a slotted spoon and drain them.


While turkey salami cut into cubes and fry well until crisp then drain it on paper towels.


In a skillet heat the pesto with a little cooking water over low heat until a thick sauce.


Serve the broccoli pesto in the bottom of the dish, add the gnocchi on top, sprinkle with crispy turkey and garnish with grated cheese or a few slices of grilled vegetables.

Nutrition Facts

Servings 4