A Delicious, Quick, and Healthy Twist on Classic Italian Gnocchi
Who says gnocchi have to be made with potatoes?
These Broccoli Gnocchi are light, vibrant, and absolutely delicious — made with only three simple ingredients! Perfect for busy weeknights or last-minute dinners, they come together in no time and can be dressed with any sauce your imagination inspires.
Traditionally, Italians eat gnocchi on Thursdays — but let’s make something clear: these broccoli gnocchi are good any day of the week!
Because they’re quick, nutritious, and irresistibly soft, they’re a great way to add more vegetables to your meals without sacrificing flavor.
Broccoli cooks fast and requires minimal cleaning, making this recipe ideal for when you need something simple yet satisfying. It’s also a clever trick for parents — kids who usually turn up their noses at vegetables will devour these bright green gnocchi without a complaint.
You can toss them with your favorite sauce — from a simple drizzle of olive oil and herbs to creamy cheese sauces or seafood toppings. In this version, we’ll keep things rustic and delicious: sautéed sage, crushed walnuts, and sunflower seeds in extra-virgin olive oil. The result?
A cozy, earthy dish that tastes like something straight out of Nonna’s kitchen.
🕓 Cooking Time & Servings
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 4
🥦 Ingredients
For the Gnocchi:
1 medium head of broccoli (about 1 lb / 500 g)
2 cups (250 g) all-purpose flour, plus extra for dusting
1 large egg
Salt, to taste
For the Sauce:
10 walnuts, chopped
2 tablespoons sunflower seeds
10 fresh sage leaves, finely chopped or crushed
3 tablespoons extra-virgin olive oil
👩🍳 Instructions
1. Prepare the Broccoli
Clean and cut the broccoli into florets. Rinse well, then cook them until tender — preferably steam them to preserve nutrients and avoid excess moisture.
If you boil them, be sure to drain thoroughly. To remove any remaining water, quickly sauté the broccoli in a nonstick pan for 2 minutes.
2. Make the Dough
Once cooled slightly, blend or mash the broccoli into a smooth purée.
Transfer to a bowl, add the flour and egg, and mix until a soft dough forms. Season generously with salt — remember, gnocchi cook quickly and don’t absorb much salt from the water.
The dough will be soft, so dust your work surface generously with flour.
3. Shape the Gnocchi
Take a small portion of dough and roll it gently into long ropes.
Cut into small pillow-shaped pieces to form your gnocchi. If you like, use a gnocchi board or the back of a fork to give them the classic ridged shape — just remember to flour your fingers to prevent sticking.
4. Make the Sauce
While bringing a large pot of salted water to a boil, prepare the sauce.
In a large skillet, heat the olive oil over medium heat. Add the chopped sage, walnuts, and sunflower seeds, and sauté for a minute until fragrant. Remove from heat.
5. Cook the Gnocchi
Drop the gnocchi into the boiling water. When they float to the surface, they’re ready — this takes about 1–2 minutes.
Scoop them out gently with a slotted spoon and transfer them to the skillet with the sauce.
6. Toss and Serve
Sauté the gnocchi in the pan for a minute to coat them in the fragrant oil, then serve immediately.
Garnish with extra chopped walnuts or a drizzle of olive oil for the perfect finishing touch.
💡 Tips & Tricks
If your broccoli seems very moist, reduce the amount of flour slightly.
You can freeze the uncooked gnocchi: arrange them on a tray until firm, then store them in a freezer bag. Cook straight from frozen.
For a richer version, sprinkle with Parmigiano Reggiano before serving.
🥗 Nutritional Facts (Per Serving)
| Calories | Carbohydrates | Protein | Fat | Fiber |
|---|---|---|---|---|
| 370 | 52 g | 12 g | 14 g | 5 g |
BROCCOLI GNOCCHI
Notes
Ingredients
For the Gnocchi:
- 1 medium head of broccoli (about 1 lb / 500 g)
- 2 cups (250 g) all-purpose flour, plus extra for dusting
- 1 large egg
- Salt, to taste
For the Sauce:
- 10 walnuts, chopped
- 2 tablespoons sunflower seeds
- 10 fresh sage leaves, finely chopped or crushed
- 3 tablespoons extra-virgin olive oil
👩🍳 Instructions
1. Prepare the Broccoli
Clean and cut the broccoli into florets. Rinse well, then cook them until tender — preferably steam them to preserve nutrients and avoid excess moisture.If you boil them, be sure to drain thoroughly. To remove any remaining water, quickly sauté the broccoli in a nonstick pan for 2 minutes.
2. Make the Dough
Once cooled slightly, blend or mash the broccoli into a smooth purée.Transfer to a bowl, add the flour and egg, and mix until a soft dough forms. Season generously with salt — remember, gnocchi cook quickly and don’t absorb much salt from the water. The dough will be soft, so dust your work surface generously with flour.
3. Shape the Gnocchi
Take a small portion of dough and roll it gently into long ropes.Cut into small pillow-shaped pieces to form your gnocchi. If you like, use a gnocchi board or the back of a fork to give them the classic ridged shape — just remember to flour your fingers to prevent sticking.
4. Make the Sauce
While bringing a large pot of salted water to a boil, prepare the sauce.In a large skillet, heat the olive oil over medium heat. Add the chopped sage, walnuts, and sunflower seeds, and sauté for a minute until fragrant. Remove from heat.
5. Cook the Gnocchi
Drop the gnocchi into the boiling water. When they float to the surface, they’re ready — this takes about 1–2 minutes.Scoop them out gently with a slotted spoon and transfer them to the skillet with the sauce.
6. Toss and Serve
Sauté the gnocchi in the pan for a minute to coat them in the fragrant oil, then serve immediately.Garnish with extra chopped walnuts or a drizzle of olive oil for the perfect finishing touch.
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