This dish unites broccoli and zucchini with gnocchi, coming together in just 15 minutes. It’s an excellent after-work dish, and perfect for those weekends when you don’t want to spend too much time in front of the stove.
Potato gnocchi, veggies, and cheese are a satisfying trinity in and of themselves. Couple that deliciousness with how the recipe is cooked in a single pot – which means no draining the pasta which means less clean-up – and who could resist?
The end result is cheesy, hearty, and delicious, without being too heavy. Plus, this straightforward gnocchi recipe is refreshingly flexible, so you can feel free to sub one of the vegetables for whatever you have in the fridge, or to simply throw another one into the mix.
Gnocchi With Zucchini and Broccoli Recipe
Photo: Riccardo Lettieri, Styling: Beatrice Prada
Recipe Joëlle Néderlants,
Ingredients for 2
4 oz. potato gnocchi (400 g)
5 oz. zucchini (150 g)
5 oz. broccoli (150 g)
¾ cup milk
2 Tbsp. grated Pecorino plus more for serving
1 Tbsp. flour
paprika
anchovy fillets
First 5 Minutes
Rinse the zucchini, then grate using a grater with large holes. Chop the broccoli florets. Set both ingredients aside.
Next 8 Minutes
In a large, high-sided, non-stick pan melt 1 Tbsp. butter with 3 anchovy fillets in oil – this should take around 30 seconds. Next, add the milk and flour all at once, and mix with a silicone whisk. Add the zucchini and broccoli and cook for 1 minute. Add the gnocchi, salt, and pepper, and cook, stirring gently for 4 minutes. If the ingredients start to dry up, add a little more milk.
Final 2 Minutes
Complete the preparation by adding grated Pecorino and a pinch of sweet paprika, and remove from the heat. Garnish as you like with grated raw broccoli florets. Distribute into places and serve.