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Gnocchi in a Creamy Spinach Sauce with Deep-Fried Broccoli Florets

Homemade potato gnocchi served in a rich spinach and pine nut cream sauce, topped with crispy battered broccoli florets.

VegetarianDinnerItalianPastaGnocchiCreamy
Estimated Nutrition
Calories
713.6
kcal / serving
2854.2 kcal total
Carbs
65.5g
per serving
262.1 g total
Fat
42.1g
per serving
168.4 g total
Protein
18.2g
per serving
72.8 g total
Cook Time
90
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
110
g
Cornflour
for batter
Dairy
40
g
Parmesan Cheese
finely grated
50
g
Butter
for the sauce
100
ml
Double Cream
50
g
Parmesan Cheese
finely grated for sauce
GrainsCereals
60
g
Plain Flour
for the gnocchi dough
110
g
Plain Flour
for batter
Liquids
150
ml
Vegetable Stock
175
ml
Sparkling Water
cold
NutsSeeds
1
unit
Salt
to taste
1
unit
Black Pepper
freshly ground
2
tbsp
Pine Nuts
2
clove
Garlic
finely chopped
OilsFats
15
ml
Olive Oil
for the gnocchi dough
Vegetables
300
g
King Edward Potatoes
peeled and cut into chunks
100
g
Baby Spinach Leaves
1
head
Broccoli
cut into small florets, blanched and refreshed

Method

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