Homemade Broccoli Gnocchi with Basil Pesto & Whipped Ricotta
Homemade Broccoli Gnocchi with Basil Pesto & Whipped Ricotta. First time trying a broccoli base gnocchi and it did not disappoint. All the green in this delicious and cozy bowl from the gnocchis to the sauce. Smothered in basil pesto and paired with roasted broccoli and whipped ricotta. Sprinkled with extra Parmesan cheese, red pepper flakes, and fresh basil leaves. And everyone knows the best way to celebrate the weekend is with gnocchis !! Cheers !!
Saturday’s when the temperate high is literally in the 20s is never fun. You know I am looking for all those warm temperature that summer brings, but we have a ways off. So in the meantime…it’s up to good comfy and cozy food to bring all the good vibes.
And you know what….there is nothing better than homemade gnocchi. Especially when it’s a homemade broccoli gnocchi because this recipe is super unique. I’ve done cauliflower, sweet potato, pumpkin, you name it…but never a broccoli base gnocchi. So I was super excited to try this one out. And it did not disappoint.
And since this is a broccoli based gnocchi I thought why not stick with the broccoli theme and do a pesto sauce with roasted broccoli. Pair it with whipped ricotta and top it with extra parmesan cheese….it’s SO good you guys !!
Happy Saturday everyone !! Hope you’re all enjoying the weekend with good eats and of course good cocktails like we are !!
Ingredients
1 large head broccoli florets
2 tablespoons olive oil
salt and pepper
1 (15 ounce) container ricotta
1 tablespoon whole milk
fresh basil for serving
For the Basil Pesto
2 cups fresh basil leaves
2 cloves garlic
1/4 cup walnuts
1/2 cup fresh grated parmesan
1/2 cup extra virgin olive oil
salt and fresh ground black pepper to taste
Directions
On a baking sheet lined with parchment paper, add the broccoli. Drizzle with olive oil and sprinkle with salt and pepper, Transfer to a 400 degree oven and roast for 20 - 25 minutes or until crispy. Remove and set aside.
Add the ricotta, milk, and salt to the bowl of a food processor. Puree until smooth.
Make the pesto. Add the basil, walnuts, and garlic to the bowl of a food processor and pulse several times. Add the parmesan and pulse several more times. While the food processor is running, slowly add the olive oil. Place in a small bowl and season with salt and pepper to taste.
Cook the gnocchi in boiling, salted water. When the gnocchi rises to the top, drain. Add to a serving bowl and toss with the pesto. Serve over top of whipped ricotta and topped with roasted broccoli and fresh basil leaves.
Broccoli Gnocchi
Ingredients
1 large head broccoli florets
1 egg
2 cups flour; plus more as needed
1 cup grated parmesan
1 teaspoon salt
Directions
Bring a large pot of salted water to a boil. Add the broccoli and cook until tender, about 15 minutes. Drain. Add the broccoli to the bowl of a food processor. Puree until smooth.
Add the mashed broccoli to a large bowl. Add the egg, flour, parmesan, and salt. Stir to combine. If the dough seems wet, continue adding flour a little at a time. The dough should still be a little sticky.
Generously dust a clean counter space with flour. Divided the dough into 4 equal pieces. With one piece of dough at a time, roll into logs of about 1 inch thickness. Cut the logs into 1 inch pieces. Place the gnocchis on a baking sheet lined with parchment paper and dusted with flour. Set aside to dry or freeze.
