Creamy, tender, and just a touch savory: these gnocchi with broccoli sauce feel like a warm hug in a bowl. The broccoli makes the sauce rich and smooth, while the pan-fried gnocchi add a light, satisfying bite. It smells deliciously nutty and fresh and green, and you only need one pan and an immersion blender to serve up this comfort food.
Since the sauce is made with oat-based plant-based cream, the dish contains no regular milk or cream at all. This is handy if you want to avoid cow’s milk or simply want to eat lighter. Just check the label on the gnocchi, as some brands add milk powder. Other than that, it’s mostly just: cook, mash, mix, and enjoy.
Preparation
Step 1: Cook the broccoli
Bring a pot of water to a boil and cook the broccoli until tender, about 6 to 7 minutes. Drain and let it sit for a moment so the sauce doesn’t end up too thin.
Step 2: Sauté the garlic
Heat the oil in a small saucepan and sauté the finely chopped garlic for about 30 seconds, until it begins to release its aroma. Don’t let it brown, or it will become bitter.
Step 3: Puree the sauce
Place the cooked broccoli in a tall bowl along with the garlic, oat-based vegetable cream, salt, and pepper. Purée with a hand blender until you have a smooth, creamy sauce. Taste and season to taste if needed.
Step 4: Frying the gnocchi
Heat a little oil in a skillet and fry the gnocchi until golden brown, about 5 minutes. They should develop a slightly crispy edge, which adds a nice crunch.
Step 5: Combine everything
Toss the gnocchi in the broccoli sauce and heat through for another minute. The sauce should just start to simmer. Serve immediately and enjoy the creamy texture.
Nutritional values per person
- 🥦 Vegetables: 140 g
- 🍝 Carbohydrates: 45 g
- 💪 Protein: 10 g
- 🥑 Grease: 12 g
- 🌾 Fiber: 6 g
- 🧂 Salt: 1.1 g
- 🔥 Energy: 560 calories
Tips & label
Add an extra splash of oat-based plant-based cream if you want the sauce to be even creamier.
Serve with some toasted pine nuts or a squeeze of lemon juice for a fresh touch.
Check the labels on the gnocchi and vegetable cream; some brands contain milk ingredients or butter flavoring.
You can store leftovers in the refrigerator, covered, for up to two days and gently reheat them in a small pan with a splash of water or cream.
Use a tall bowl when pureeing so the sauce doesn't splatter and your kitchen stays clean.
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