John Myers
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Broccoli and Gnocchi Casserole
The perfect broccoli and gnocchi casserole recipe with a picture and simple step-by-step instructions.
gnocchi
- 300 g Floury potatoes
- Salt, a little pepper and nutmeg
- 1 Egg
- 1 tbsp Flour
- 1 tbsp Potato flour
and
- 500 g Broccoli
- 0,5 Onion
- 2 Garlic cloves
- Butter
- Salt, black pepper
- 250 ml Milk
- 1 tbsp Sour cream
- 1 Hazelnut-Sized piece of flour butter
- 1 Mozzarella
- 2 tbsp Flaked almonds
gnocchi
- Boil the potatoes until they are done (or use boiled potatoes from the day before), then peel them and mash them with the potato press.
- Salt the potato mixture, add a little pepper and grate a little nutmeg, mix with the flour, potato flour and egg to form a smooth dough. Important: Add the flour and potato flour slowly, as you cannot determine the exact amount, it depends on the potatoes … The dough should feel light and relatively smooth. The dough should rest for about 10 minutes.
- Bring water to the boil in a slightly larger saucepan and season with plenty of salt. Take a sample from the dough, shape it into a gnoccho and cook it in water, so you can test the consistency of the dough. If it crumbles or becomes too limp, add a little (!!!) flour to the dough.
- Now shape the gnocchi from the entire dough: moisten your hands slightly and shape walnut-sized pieces of dough into a round shape and make a dent in it with your finger, immediately add to the boiling water and let it stand, when all the gnocchi are on top, remove with a slotted spoon and drain to let.
Broccoli and icing
- Separate the florets from the broccoli and blanch them in salted water for a maximum of 1 minute, rinse with very cold water and set aside.
- Finely dice the onion and garlic and fry in butter until light brown. Cut off the hard parts of the stem and then cut into small pieces, add to the onions and fry for about 5 minutes (do not let them get dark). Add milk, 1 tablespoon sour cream and the flour butter (= 1: 1 flour and butter kneaded together) and then puree everything with the blender. Bring briefly to the boil so that the flour butter binds and then season with salt and pepper.
- Preheat the oven to 200 ° C.
- Grease two portion-sized casserole dishes with butter. Layer the gnocchi and broccoli florets, pour the topping over them. Grind again with the pepper mill. Tear the mozzarella into pieces and distribute, sprinkle with the flaked almonds.
- Place the two tins in the oven and bake at 200 ° C for about 25 minutes until golden brown.
- A colorful salad goes with it, put together according to your mood.
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