ā° 20 minutes (if using left over mash potato) ā¢ otherwise 40 minutes
š¶š» Suitable from 6 months, cut gnocchi to quarter for babies under 18 months
š± Vegan
āļø Store in the fridge for few days, or freeze uncooked for up to 3 months
Homemade gnocchi is way easier than you think! Packed with broccoli and potatoes these gnocchi are a healthy and delicious meal everyone will love! This recipe is an easy way of using up left over mash potato, plus is egg and dairy free too! š
Ingredients
200g broccoli florets
400g potatoes, peeled and cut in cubes
230-250g plain flour (use gluten free if needed)
Pinch of salt
Method
Steam or boil your broccoli and potatoes. (Or use your left over mash potato)
Cook until fork tender, about 15-20 minutes.
Drain well, squeeze out the water from the broccoli florets then mash everything with a fork or potato masher.
Let it cool. (This step is very important because when the mashed vegetables are cool they will absorb less flour and the gnocchi will be softer)
Combine mashed potato and broccoli with flour and a pinch of salt in a large bowl or in a food processor.
On a lightly floured surface, knead until dough forms a ball (add extra flour if is too sticky, but remember less flour means softer gnocchi, easier for babies to eat)
Shape small portions of the dough into long snakes" and cut them into gnocchi.
Bring a large pot of lightly salted water to a boil.
Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.
I served it with tomato sauce and a sprinkle of Parmesan...delicious!
Enjoy!
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