Green gnocchi made simple: Broccoli makes all the difference

It's hard to resist green gnocchi. They're appealing not only because of their striking greenness but also because of their texture—they are like small pillows. But that's just the beginning of their advantages—the preparation literally takes just a few moments, and you need only two ingredients.

Green gnocchi will diversify your diet and your children's diet. You can sneak broccoli into their meals - a vegetable not necessarily appreciated by the youngest but incredibly healthy and versatile in cooking. Since I started making green gnocchi, my family doesn't even want to hear about the potato ones. You have to try this recipe.

Delicate, soft gnocchi without potatoes will be loved not only by dumpling fans but also by everyone who isn't afraid of kitchen experiments. The main ingredient - broccoli - is responsible for the charming colour of the gnocchi. Their intense greenness catches the eye, even of the youngest diners, transforming the dish into something much more attractive.

Broccoli gnocchi is made from two ingredients - flour and broccoli florets. The dumplings are quick to prepare and can be served in many ways, e.g., with cream, garlic sauce, toasted nuts, or cottage cheese. The recipe for this fantastic two-ingredient gnocchi was shared by Piotr Ogiński, a chef and participant in Polish editions "Hell's Kitchen" and "Top Chef," currently managing social media profiles "Kocham Gotować."

Ingredients:

• 1 broccoli,
• 85 grams of all-purpose flour.

Preparation:

1. Cut the broccoli into florets and throw them into boiling salted water. Cook the broccoli florets for about 7 minutes.
2. After this time, remove the florets from the hot water and place them in a bowl of cold water. Set the vegetable aside to cool (it shouldn't be warm!).
3. Then drain the broccoli florets well and purée them into a smooth mass.
4. Mix the mass with flour and knead it into dough. Don't knead it for too long.
5. Next, place the ready dough on a floured surface, form a roll, and cut out gnocchi.
6. Cook the gnocchi in salted water. You can transfer them to a pan with melted butter when they float.