Recipes

Bread gnocchi with broccoli, mushroom and blue cheese

Using breadcrumbs to make bread gnocchi, this dish combines simple ingredients into a rich, cheesy delight perfect for any occasion.

Ingredients

30g Flat-leaf parsley, roughly chopped
30g Spinach
1 Egg
60g Water
60g Pasta flour
180g Breadcrumbs (from leftover bread)
25g Parmesan
2g Salt
Pinch of pepper
25g Nut-free pesto

Vegetables and garnish

250g Purple stem broccoli
150g Chestnut mushrooms
50g Finely diced shallots
50g Butter
150g Blue cheese
1 Leek

Method

Optional: Take 1 leek and cut it in half lengthways. Place it into a pan on a low heat, cut side down. Cook for 25 minutes until blackened on the cut side and soft. This can be prepared in advance and stored until you’re ready to use it.

Put the water, pesto, parsley, baby spinach, parmesan and egg into a blender and blend until smooth.
Place the breadcrumbs into a mixing bowl, the add the green puree from the blender to the breadcrumbs and mix.
Incorporate the flour and seasoning into the mixture.
Once well mixed, place the dough onto a floured surface and roll into sausage shapes. Cut with a knife and place onto a baking tray lined with parchment paper. Alternatively, roll the mixture in cling film into a sausage shape and tie a knot at both ends.

For knife-cut gnocchi: Place the cut gnocchi directly into boiling water. Cook until they float (this should take a couple of minutes), then either transfer then straight into a hot pan to add colour or refresh them in ice-water and colour in a pan when needed.

For cling-film rolled gnocchi: Steam the wrapped gnocchi for 12 -15 minutes, then place them straight into ice water. Leave to cool in the cling film, then cut and colour as needed.

Cut the gnocchi to the desired size
Add the butter to the pan and heat until it starts to brown slightly. Add the onions with a pinch of salt and cook until they are translucent.
Add the mushrooms and purple stem broccoli and cook for a few minutes, until the broccoli is cooked.
The add the gnocchi and cook until it starts to turn golden brown,

Optional: Pick up the pre-cooked leek and fold it through the gnocchi at the end of cooking.

Finally add the blue cheese and serve.