Steamed Broccoli & Gnocchi
The weather outside is frisky and with cold weather come the colds and the soar throats! Broccoli, a vitamin-C charged legume, also in season, is our best ally! Enjoy this recipe on any chosen day of the week, and most especially, on your meatless Monday!
- 1 whole Broccoli
- 250g Gnocchi
- Organic Lemon (zest)
- Parmesan cheese
- Salt & Pepper
How to Make It
Begin by cutting the crown of the broccoli away from the stems and flowers. Preserve the stems and crown for making your own homemade vegetable broth
Place the florets into a basin of water and give them a rinse
Get the steaming water hot and steamy first, before adding the broccoli to the steamer basket
Set your timer for only 5 to 6 minutes. Smaller florets may only need 5 minutes to cook, while larger florets need 6. I recommend starting with 5 and then testing the broccoli with a knife to see if it is cooked through
In the meantime, in a different pot, bring some salted water to a boil
Once the water starts boiling drop in the gnocchi. You know that the gnocchi are cooked once they all float up to the surface
Into a skillet add a chunk of butter, and once it has melted drop in the drained gnocchi and toss around until they gain some colour
Finally, serve the gnocchi with the broccoli florets, adding a good amount of lemon zest and parmesan cheese, season with salt & pepper and enjoy hot
Broccoli (Brassica oleracea) is a cruciferous vegetable related to cabbage, kale, cauliflower, and Brussels sprouts.
These vegetables are known for their beneficial health effects.
Broccoli is high in many nutrients, including fiber, vitamin C, vitamin K, iron, and potassium. It also boasts more protein than most other vegetables.
This green veggie can be enjoyed both raw and cooked, but recent research shows that gentle steaming provides the most health benefits
Did you know that:
Broccoli was mainly grown in Italy up until the 16th century. It wasn’t before a royal wedding that the legume was brought to France!
The word broccoli comes from the Latin word brachium and the Italian word braccio, which means “arm”.
Broccoli comes in a variety of colors, ranging from deep sage all the way to dark green and purplish-green.