Creamy.
Delicious.
EASY!!!
This creamy broccoli gnocchi is genuinely going to knock your socks off. It’s absolutely mouthwatering and dummy proof! If you’ve already tried making the Creamy Broccoli Soup, then you’re already halfway there because the base is the exact same. You’ll get the same dreamy creamy texture for your sauce, the same spectacular broccoli flavor, and, of course, the same health benefits.
Let’s get to it!
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the health benefits OF This Creamy Broccoli Gnocchi.
I love broccoli. It’s been one of the few vegetables I’ve loved since I was a child. Usually, though, it had to be smothered in some type of gravy or sauce and sitting next to plenty of meat. Well, gone are those days! I now love including broccoli in all manner of recipes, and without any meat! 🙂
It was thus very gratifying to me when I went vegan and started studying up on all the vegetables I already loved (or would grow to love–I’m lookin’ at you kale). There’s a reason your parents admonished you to “eat your broccoli!” Here are just some of the incredible health benefits of broccoli:
May Reduce Cancer Risk.
Broccoli contains sulforaphane, a compound that many peer-reviewed studies suggest can protect against certain types of cancer. How? Sulforaphane appears to reduce inflammation in the body, the kind that is directly correlated with certain cancers.
Dietary Fiber.
This creamy broccoli gnocchi is a great source of dietary fiber, which not only helps with digestion, but promotes the development of a healthy microbiome and can assist with weight management and slow down the absorption of sugar.
Lower Cholesterol.
This creamy broccoli gnocchi is a great way to lower cholesterol. Not only is this recipe (like all my recipes) 100% cholesterol-free, nutrient rich, and fiber-filled, but this creamy broccoli gnocchi can also help to lower bad cholesterol. Additionally, I’ve included oil-free modifications for those who are trying to reduce their oil consumption!
Anti-Inflammatory.
In addition to sulforaphane, broccoli contains kaempferol and other flavonoids that may help reduce inflammation in the body.
Key Ingredients and Notes on Substitutions for creamy broccoli Gnocchi Recipe.
The ingredients that make up the base of this creamy broccoli gnocchi can be found anywhere. Let’s take a look at each of the key ingredients in turn.
Broccoli.
Yup, no surprise here–this creamy broccoli gnocchi recipe is going to have broccoli in it. We’ll add broccoli into the sauce and then add more broccoli into the pan directly with the gnocchi for some added texture and fiber!
Hopefully, you won’t have too much trouble finding broccoli at your local grocery store or farmer’s market. However, if you don’t have access to fresh broccoli (this happened to me once!), you can also use frozen broccoli for this creamy broccoli gnocchi recipe.
Miso.
As I’ve said elsewhere, miso is one of my favorite ways to add creaminess and flavor to sauces and soups. You can use any kind of miso you want, but I prefer a mellower variety, so as not to “fight” with the flavor of our broccoli. I used yellow miso for this creamy broccoli gnocchi. If you prefer a more pungent miso flavor, though, go with a darker miso like red miso.
Make sure you pick out a gluten-free miso to keep this entire recipe gluten-free!
Mirepoix.
“Mirepoix” is a French word that’s shorthand for diced onion, celery, and carrots (mostly). This trifecta of vegetables serves as an excellent base for soups and sauces, alike. In this creamy broccoli gnocchi recipe, it’ll serve as the perfect flavor injector, while also serving up a lot of fiber and antioxidants. In addition to really amp up the flavor of the sauce for our creamy broccoli gnocchi, I also add in a bit of fresh thyme. If you don’t have fresh thyme nearby, you can always use an Italian seasoning blend or just skip it.
Vegetable Stock.
This creamy broccoli gnocchi is a vegan pasta recipe, so in lieu of chicken stock or chicken broth, we’re going to use vegetable broth. If you want a solid vegetable broth recipe, check out my Vegan Rice Cake Soup Recipe. Otherwise, you can absolutely use store-bought vegetable broth for this recipe (pick a low sodium one). You can also just use water.
Cannellini Beans.
Another trick up my sleeve for making non-creamy things creamy? Beans! If you’ve mashed up a can of cooked beans before, then you know, they get super creamy. In this recipe, we’re going to use cannellini beans. The lighter color beans will not affect the color of our sauce, but you can use whatever beans you like (even black beans!). The point is, you want something that’s dairy free, full of protein and fiber, but creamy and delicious when blended together with the other ingredients.
Gnocchi.
I thought about whether I should try making my gnocchi from scratch (I’ve done it before!), but honestly, I was like “WHY?” There are so many store-bought varieties now that are delicious and honestly, I’d already cooked 4 recipes before I developed this one. The idea of standing over my cutting board to make dough and cut them into perfect, pillowy pieces was a little nauseating to me! If you want to make gnocchi from scratch, I applaud your culinary prowess!
But, if you’re like me, grab some store-bought gnocchi from your local grocery store. If you want to keep this recipe gluten-free, make sure you pick up gluten-free gnocchi. Also, if you don’t want to make gnocchi, you can absolutely use whatever pasta you have on hand: fusilli, penne, or other forkable pasta would work great with this recipe!
Step-by-Step Instructions for Making creamy broccoli Gnocchi.
Step 1.
To a large Dutch oven or stock pot, add extra virgin olive oil (or vegetable broth). When the oil begins to shimmer, add your onion, broccoli, carrots, celery, and thyme, along with sea salt and cracked black pepper. Sauté the vegetables until the onions grow translucent, about 3 minutes. Then, add your miso and stir so that all your vegetables are evenly coated. Add vegetable broth, together with the cannellini beans, and cook until your broccoli (including the stems) is fork tender (about 7 to 8 minutes).
Step 2.
Place the ingredients in your pot into a blender and blend until you achieve a fairly thick paste. You can also use an immersion blender if you prefer. Set aside.
Step 3.
Cook your gnocchi according to package instructions and set aside. Over medium high heat, add olive oil (or vegetable broth) to a large sauté pan. When the oil begins to shimmer, add your remaining broccoli and continue to sauté until the broccoli grows bright green (about 3 minutes). Season with salt and pepper and add cooked gnocchi, together with the paste you made in Step 2. Stir together until everything is evenly coated.
Step 4.
Add vegetable broth (or pasta water) and reduce heat to low. Gently stir the gnocchi and vegetables until you have a thick and creamy sauce. Add more vegetable broth or pasta water if you want a thinner sauce.
OPTIONAL GARNISHES FOR YOUR CREAMY BROCCOLI GNOCCHI.
- Roasted broccoli (that’s what I used–had some on hand from a different recipe)
- Grated vegan parmesan cheese
- Cracked black pepper (simple but effective!)
- Extra virgin olive oil
- Chili oil
- Fresh herbs (like flat leaf parsley or oregano)
Video.
Frequently Asked Questions.
Can I use frozen broccoli for creamy broccoli gnocchi?
Yes, you can absolutely use frozen broccoli instead of fresh broccoli for this creamy broccoli gnocchi. No need to thaw. Simply use the frozen broccoli in lieu of the fresh broccoli in this creamy broccoli gnocchi recipe.
How do you make creamy broccoli gnocchi dairy free?
You can make creamy broccoli gnocchi dairy free by substituting with dairy-free cream or milk or by using creamy beans (like cannellini beans) and miso to achieve a similar texture.
How do you retain the health benefits of broccoli even if you boil it?
One of the best things you can do to retain the health benefits of broccoli even if you intend to cook it (like using it in a soup or stir-fry) is to chop it at least 40 minutes in advance. Studies have shown that doing so helps to retain a substantial amount of the sulforaphane (the cancer preventing enzyme) in broccoli, even after it is cooked.
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Recipe Card.
Creamy Broccoli Gnocchi
A delicious and hearty gnocchi recipe with tons of flavor and fiber!
- 2 tbsp extra virgin olive oil OR vegetable broth
- 1/4 cup rough chopped carrot
- 1/4 cup rough chopped onion
- 2 cups chopped broccoli
- 1/4 cup rough chopped celery
- 2 cloves garlic
- 2 to 3 sprigs fresh thyme
- 2 tsp sea salt
- 2 tsp cracked black pepper
- 1 tbsp miso
- 1 cup vegetable broth
- 1/2 cup cooked cannellini beans
- 1 lb gnocchi
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To a large Dutch oven or soup pot, add 1 tablespoon extra virgin olive oil (or vegetable broth). When the oil begins to shimmer, add your onion, 1 cup of broccoli, carrots, celery, garlic, and thyme, along with 1 teaspoon each of sea salt and cracked black pepper. Sauté the vegetables until the onions grow translucent, about 3 minutes. Then, add your miso and stir so that all your vegetables are evenly coated. Add 1/2 cup of vegetable broth, together with the cannellini beans and cook until your broccoli (including the stems) is fork tender (about 7 to 8 minutes).
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Place the ingredients in your pot into a blender and blend until you achieve a fairly thick paste. Set aside.
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Cook your gnocchi according to package instructions and set aside. Then, over medium high heat, add olive oil (or vegetable broth) to a large sauté pan. When the oil begins to shimmer, add remaining broccoli and sauté until the broccoli grows bright green (about 3 minutes). Season with salt and pepper and add cooked gnocchi, together with the paste you made in Step 2. Stir together until everything is evenly coated.
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Add 1/4 cup of vegetable broth (or pasta water) and reduce heat to low. Gently stir the gnocchi and vegetables until you have a thick and creamy sauce. Add more vegetable broth or pasta water if you want a thinner sauce. Garnish with cracked black pepper, a drizzle of olive oil, grated parmesan cheese, or fresh herbs (like flat leaf parsley or oregano).
- Chop your broccoli 40 minutes prior to cooking to retain more of your broccoli’s nutrients.
- If you prefer your pasta on the creamier side, add less vegetable broth in the final step. If you feel your gnocchi is a little too thick, add more vegetable broth or water until you achieve your preferred consistency.
Calories: 301kcalCarbohydrates: 52gProtein: 8gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 2015mgPotassium: 227mgFiber: 6gSugar: 2gVitamin A: 1797IUVitamin C: 42mgCalcium: 77mgIron: 5mg
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