Chef Ray – Roasted Broccoli Gnocchi
Pleasantly surprised because the flavours all just came together to create a healthy and nutritious meal.
From: Ray, Kerrie (Oct 2019) Plant Power in: Healthy Food Guide
- 4 cups small broccoli florets
- oil spray
- 1 onion, finely chopped
- 800g ripe tomatoes, chopped
- 2 cloves garlic, crushed
- 200g oil-free store-bought roasted capsicum, finely chopped
- 1 cup ricotta
- ⅓ cup grated parmesan, plus extra shaved to serve
- 1 egg
- cracked black pepper
- ¾ cup plain flour
- 1 tablespoon chopped fresh basil, plus extra, to serve
- Preheat oven to 180°C/355°F. Line a large tray with baking paper. Lay broccoli on tray in a single layer and lightly spray with oil. Place in oven and roast for 15-20 minutes, or until just tender. Set aside to cool.
- Meanwhile, in a non-stick frying pan, heat oil over medium. Add onion and gently fry for 3-4 minutes, or until lightly golden and softened. Add tomatoes, garlic and capsicum. Cook for 4-5 minutes, or until lightly golden and softened. Add tomatoes, garlic and capsicum. Cook for 4-5 minutes, or until tomatoes have softened. Simmer sauce for 25-30 minutes, or until thick and rich. If needed, add 2-3 tablespoons of water to thin.
- In a blender, place roasted roasted broccoli and blitz until fine. In a large bowl, place broccoli along with ricotta, parmesan and egg. Season with pepper and stir. Gradually mix in flour and stir. Gradually mix in flour and stir to form a soft dough which is firm enough to roll.
- Divide dough into four pieces. Roll out one piece on a lightly floured surface into a 2cm-thick log. Cut into 2cm-3cm pieces. Set aside on tray and repeat with remaining dough.
- Bring a large pan of water to the boil. Drop gnocchi n and cook for 2-3 minutes, until they float to the surface. Remove with a slotted spoon and divide among 4 serving plates. Top gnocchi with fresh tomato sauce, and serve with extra shaved parmesan and basil.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published previously: