Recipe by Andrea from Fueled by Roots
This version of gnocchi is another great way to sneak in those veggies without tasting them.
3 cup broccoli, chopped
1.5 cups all-purpose flour
1 tbsp nutritional yeast
1 tsp salt
1 tbsp olive oil
Aglio e Olio Ingredients:
3 tbsp olive oil
5 garlic cloves, thinly sliced
2 tsp chili flakes (optional)
1 tbsp olive oil
7-10 button mushrooms, sliced
6-7 asparagus, cut into about 3-inch pieces
¼ tsp salt
1 tbsp lemon zest
3 tbsp fresh parsley, chopped
Handful microgreens (I used broccolini microgreens by @ortalizafarms)
In a large pot of water, bring to a boil. Add the broccoli pieces to the water and cook for about 15-minutes. Strain and let the broccoli completely cool for about 30-minutes to an hour.
Once the broccoli has cooled off, add it to a food processor and pulse until pureed. Transfer to a large bowl, and mix in about ½ cup of the flour, then add the remaining flour, nutritional yeast, salt & olive oil.
Using your hands, mix the ingredients until the flour is incorporated. Add additional flour on a flat surface, separate the dough into sections and roll the dough into a long rope. Add some olive to your hands to prevent the mixture from sticking to your hands. Using a knife, slice the rope into about 1-inch pieces.
Bring a large salted pot of water to a boil and add all the gnocchi. Once they have risen to the top of the water (about 4 minutes), they are ready. Remove with a slotted spoon and set aside.
In a small pan over medium-heat, add 1 tbsp olive oil. Once hot, toss in the mushrooms and asparagus, season with salt and allow to cook for about 3-4 minutes, then set aside.
For the Aglio e Olio, add 3 tbsp olive oil to a medium pan over low-heat. Mix in the garlic and optional chili flakes and allow to cook for about 1-2 minutes. Toss in the cooked broccoli gnocchi, mushroom and asparagus. Top with lemon zest, fresh parsley and optional microgreens.