Gnocchi with Broccoli

Broccoli changes the texture of a plate of gnocchi. Its branching florets hold sauce in small pockets, while the stems give a firmer bite beside the soft dough.

A bright fresh broccoli head, a few cut florets and a small bowl of tender cooked broccoli with a light sheen on a pale kitchen worktop.

More than a green garnish

In a creamy dish, broccoli provides structure among the gnocchi and sauce. Roasted florets have a different appeal, with browned edges and a more concentrated flavor. That makes them comfortable beside sausage or crisp gnocchi, where the meal is built around separate, substantial pieces rather than one smooth coating.

Broccoli pesto and broccolini

Broccoli pesto puts the vegetable into the coating itself, bringing green flavor to almost every bite. Long-stemmed broccolini makes a more visible accompaniment. Beside a red romesco sauce, its slender shape and green flavor create a different plate from florets in cream. Those variations are a useful reason to look beyond one familiar broccoli-cheese combination.

Recipes to try

All broccoli recipes →

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Make the dough

Shape gnocchi on a board