Broccoli dumplings: recipe without potatoes


The broccoli dumplings they are a simple and tasty preparation, perfect for the autumn season or for the winter. They have a light and delicate taste that goes perfectly with sauces or a simple one seasoning of butter and sage. Follow this recipe without potatoes very easy and fast, perfect to prepare for both lunch and dinner!

It all started with a bundle of broccoli which had been lying in the fridge for a few days and was asking me to be cooked as soon as possible. Tired of the usual steamed broccoli and seasoned with simple oil, I decided to opt for something different but tasty at the same time. And here they are broccoli dumplings, quick and easy to realize! They are a very simple preparation and the dough is soft and malleable despite being made without potatoes.

These broccoli dumplings they are not only tasty but also light and healthy because rich in vitamins And antioxidant properties. Moreover, if cooked for a few minutes, broccoli keeps the anticancer properties alive, making them a special ingredient for our health! What are you waiting for to fill up on well-being with these broccoli dumplings?

Print Recipe

Broccoli dumplings

Broccoli gnocchi is a light, healthy and tasty first course! Try the quick and easy recipe without potatoes.

Preparation time 10 minutes
Cooking time 5 minutes


  1. Clean the broccoli by removing the stems and cut it into florets. Boil them in lightly salted boiling water for about 15 minutes. They should be soft to the tines of a fork. Alternatively, you can also steam them.

  2. Drain the water well and let it cool. Gather in a large bowl, mash with a potato masher or a robot and add the egg and a pinch of salt. Mix everything together and pour the mixture onto a floured pastry board.

  3. Add the flour until the mixture appears firm, compact and malleable. Once you have a homogeneous dough cut a part with a knife and form a loaf working with your hands. Cut out pieces about 1 cm wide which you will then scratch with the tines of a fork. And here they are your broccoli gnocchi!

  4. Bring lightly salted water to a boil, lower the gnocchi and when they rise to the surface, they will be cooked. Recover them with a slotted spoon and group them in a bowl.

  5. On one side in a pan, melt a knob of butter and add some sage, pour the gnocchi and let it sauté for about five minutes or until a golden crust has formed. Serve adding a drizzle of extra virgin olive oil and chopped hazelnuts. Enjoy your meal!

  • They can be seasoned with any type of sauce or simply left with butter and sage, as per recipe, or with grated Parmesan cheese.
  • If you don’t have an egg, you can use 1 boiled potato to add to the dough following the same procedure.

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