Roasted broccoli gnocchi
- 4 cups small broccoli florets
- spray oil
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 800g ripe tomatoes, chopped
- 2 cloves garlic, crushed
- 200g oil-free store-bought
- roasted capsicum, finely chopped
- 1 cup ricotta
- ¹/³ cup grated parmesan, plus extra shaved, to serve
- 1 egg
- cracked black pepper
- ¾ cup plain flourall purpose flourX
- 1 tablespoon chopped fresh
- basil, plus extra, to serve
1 Preheat oven 180°C. Line a large tray with baking paper. Lay broccoli on tray in a single layer and lightly spray with oil. Place in oven and roast for 15–20 minutes, or until just tender. Set aside to cool.
2 Meanwhile, in a non-stick frying pan, heat oil over medium. Add onion and gently fry for 3–4 minutes, or until lightly golden and softened. Add tomatoes, garlic and capsicum. Cook for 4–5 minutes, or until tomatoes have softened. Simmer sauce for 25–30 minutes, or until thick and rich. If needed, add 2–3 tablespoons of water to thin.
3 In a blender, place roasted broccoli and blitz until fine. In a large bowl, place broccoli along with ricotta, parmesan and egg. Season with pepper and stir. Gradually mix in flour and stir to form a soft dough which is firm enough to roll.
4 Divide dough into four pieces. Roll out one piece on a lightly floured surface into a 2cm-thick log. Cut into 2cm–3cm pieces. Set aside on tray and repeat with remaining dough.
5 Bring a large pan of water to the boil. Drop gnocchi in and cook for 2–3 minutes, until they float to the surface. Remove with a slotted spoon and divide among 4 serving plates. Top gnocchi with fresh tomato sauce, and serve with extra shaved parmesan and basil.
Make it gluten free: Use gluten-free flour.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 17g
–Saturated fat 7g
Dietary fibre 8g
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