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'Broccoli Pesto' Gnocchi

This pesto sauce with boiled broccoli instead of just basil is super easy and quick to make, tastes delicious and you can keep it in the fridge for a few days or freeze it for later use.


Serves: 5/6

Preparation time: 20 minutes

Cooking time: 15 (broccoli) 5 ghocchi - minutes.


  • 600gr broccoli

  • 1 handful of basil leaves

  • 2/3 mint leaves

  • 20gr blanched almonds

  • 20gr pinenuts

  • 1 garlic clove

  • 1pinch paprika

  • 20gr Parmesan cheese

  • 20gr pecorino romano cheese

  • 100ml olive oil

  • Salt.


Wash the broccoli, cut off the stems and boil or steam cook them for 10/15 minutes.

Let them cool.

Put in a mixer the broccoli, almonds, pinenuts, basil and mint, garlic, the parmesan and pecorino cheese, salt, pepper, paprikca and oil.

Add the oil a little bit at a time.

Blend until you get a smooth and creamy sauce.

Cook the gnocchi in salted, boiling water and when ready (it takes only a few minutes; when they come up to the surface thy are cooked) add them to the pan and toss for a few minutes.

Serve straight away and enjoy!


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