Equipment
Ingredients
Broccoli Pesto
- 200 g broccoli florets, cut into small, even pieces
- 30 g fresh basil, leaves picked and washed
- 1 garlic, peeled
- 40 g pine nuts, lightly toasted
- 50 g vegetarian hard cheese, finely grated
- 80 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 2 g fine sea salt
Griddled Vegetables
- 200 g zucchini, sliced into 1cm thick rounds
- 150 g red bell pepper, seeded and cut into thick strips
- 100 g asparagus, woody ends trimmed
- 15 ml olive oil
Gnocchi Base
- 500 g potato gnocchi
- 20 g unsalted butter
- 15 ml olive oil
Nutrition (per serving)
Method
Bring a large pot of salted water to a rolling boil at 100°C/212°F. Add the broccoli florets and blanch for 3 minutes until bright green and tender-crisp. Transfer immediately using a slotted spoon to a mixing bowl filled with ice water to halt the cooking process, then drain thoroughly.
In a food processor, combine the well-drained blanched broccoli, fresh basil, garlic, pine nuts, vegetarian hard cheese, lemon juice, and fine sea salt. Pulse to chop, then stream in 80ml of extra virgin olive oil while the motor runs until a smooth but textured pesto forms.
Preheat a griddle pan to medium-high heat, approximately 200°C/390°F. Toss the sliced zucchini, red bell pepper, and asparagus with 15ml of olive oil. Grill the vegetables for 5 to 7 minutes, turning occasionally, until they develop deep char marks and become tender.
In a large frying pan, heat the butter and the remaining 15ml of olive oil over medium-high heat around 180°C/350°F. Add the potato gnocchi directly to the pan in a single, even layer. Fry undisturbed for 3 minutes until the bottoms are golden, then toss and fry for another 2 to 3 minutes.
Remove the gnocchi pan from the heat. Spoon the fresh broccoli pesto into the hot pan, tossing gently to coat the gnocchi evenly. The residual pan heat will warm the pesto without cooking it further or muting its vibrant color.
Divide the elegantly coated pesto gnocchi among serving bowls. Arrange the hot griddled vegetables attractively over the top of each portion. Serve immediately while hot.
Chef's Notes
- Pan-frying fresh or vacuum-packed potato gnocchi directly in butter and oil, rather than boiling them first, guarantees a deeply satisfying crispy exterior and prevents waterlogged, dense dumplings.
- When blanching the broccoli, salt the water generously like the sea. This seasons the vegetable from the inside out and drastically enhances the foundational flavor of the final pesto.
- For a more economical variation, swap the traditional pine nuts for lightly toasted walnuts or slivered almonds, which pair beautifully with the robust, earthy flavor of the broccoli.
Storage
Refrigerator: 3 days — Store the pesto and gnocchi in separate airtight containers to maintain the crisp texture of the gnocchi.
Freezer: 1 month — The broccoli pesto freezes exceptionally well. Do not freeze the assembled dish or cooked gnocchi.
Reheating: Gently pan-fry the assembled dish over medium heat with a splash of water to restore moisture, or microwave in 30-second intervals.
