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A bowl of creamy broccoli gnocchi mixed with chopped broccoli and topped with grated cheese, all coated in a light greenish-brown sauce. The dish is served in a rustic, light-colored ceramic bowl.

Creamy Broccoli Gnocchi

Joanne Molinaro
A delicious and hearty gnocchi recipe with tons of flavor and fiber!
5 from 2 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 301 kcal

Equipment

  • 1 blender

Ingredients
  

  • 2 tbsp extra virgin olive oil OR vegetable broth
  • 1/4 cup rough chopped carrot
  • 1/4 cup rough chopped onion
  • 2 cups chopped broccoli
  • 1/4 cup rough chopped celery
  • 2 cloves garlic
  • 2 to 3 sprigs fresh thyme
  • 2 tsp sea salt
  • 2 tsp cracked black pepper
  • 1 tbsp miso
  • 1 cup vegetable broth
  • 1/2 cup cooked cannellini beans
  • 1 lb gnocchi

Instructions
 

  • To a large Dutch oven or soup pot, add 1 tablespoon extra virgin olive oil (or vegetable broth). When the oil begins to shimmer, add your onion, 1 cup of broccoli, carrots, celery, garlic, and thyme, along with 1 teaspoon each of sea salt and cracked black pepper. Sauté the vegetables until the onions grow translucent, about 3 minutes. Then, add your miso and stir so that all your vegetables are evenly coated. Add 1/2 cup of vegetable broth, together with the cannellini beans and cook until your broccoli (including the stems) is fork tender (about 7 to 8 minutes).
  • Place the ingredients in your pot into a blender and blend until you achieve a fairly thick paste. Set aside.
  • Cook your gnocchi according to package instructions and set aside. Then, over medium high heat, add olive oil (or vegetable broth) to a large sauté pan. When the oil begins to shimmer, add remaining broccoli and sauté until the broccoli grows bright green (about 3 minutes). Season with salt and pepper and add cooked gnocchi, together with the paste you made in Step 2. Stir together until everything is evenly coated.
  • Add 1/4 cup of vegetable broth (or pasta water) and reduce heat to low. Gently stir the gnocchi and vegetables until you have a thick and creamy sauce. Add more vegetable broth or pasta water if you want a thinner sauce. Garnish with cracked black pepper, a drizzle of olive oil, grated parmesan cheese, or fresh herbs (like flat leaf parsley or oregano).

Notes

  1. Chop your broccoli 40 minutes prior to cooking to retain more of your broccoli's nutrients.
  2. If you prefer your pasta on the creamier side, add less vegetable broth in the final step. If you feel your gnocchi is a little too thick, add more vegetable broth or water until you achieve your preferred consistency.

Nutrition

Calories: 301kcalCarbohydrates: 52gProtein: 8gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 2015mgPotassium: 227mgFiber: 6gSugar: 2gVitamin A: 1797IUVitamin C: 42mgCalcium: 77mgIron: 5mg
Keyword creamy broccoli gnocchi
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