Description
Deliciosos gnocchis en una salsa cremosa de brócoli y nata, perfectos para compartir momentos felices.
Ingredients
Scale
- 500–600 g de gnocchi (frescos o del refrigerador)
- 500 g de brócoli fresco
- 400 ml de nata para montar
- 200 ml de leche entera
- 200 ml de agua
- 2 cucharadas de harina de trigo
- 2–3 cucharadas de queso duro rallado
- 1 cucharada de queso crema
- 1 cucharada de mantequilla
- 1 cucharadita de caldo de verduras en polvo
- 1 cucharadita de pimentón dulce
- Sal y pimienta blanca al gusto
Instructions
- Washing the broccoli: Wash the broccoli and cut it into small, even pieces.
- Mix the dairy: In a bowl, mix the milk with the cream, then add the flour and incorporate the vegetable broth, paprika, salt, and pepper. Whisk the mixture until smooth and lump-free.
- Cook the broccoli: In a large pan, melt the butter over high heat. Add the broccoli florets and sauté for about two minutes until lightly browned. Add the water, cover, and cook on high for 6-7 minutes until most of the water has evaporated.
- Add the sauce: Pour the cream and milk mixture into the pan, stirring well. When the sauce starts to boil, stir in the grated cheese and cream cheese. Cook over medium heat, stirring continuously until the sauce is creamy.
- Add the gnocchis: Add the gnocchis to the sauce and cook for 4-5 more minutes, ensuring they are fully cooked. If using dry gnocchis, cook them according to the package instructions first.
- Serve hot: Enjoy the dish immediately, sprinkling freshly ground pepper to taste.
Notes
Sustituye la nata y la leche por alternativas vegetales para una opción sin lácteos.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: gnocchi, brócoli, crema, pasta, italiano, vegetariano