Gnocchi with cheese and broccoli

Last Updated on October 4, 2024

Cooked potato nightshade mixed together with a mixture of broccoli, lentils and onions, served topped with cheese.

Ingredients:

200 g of lentils 100 ml of stock 2 tbsp of/td> olive oil 1 tbsp milk 2 pcs of garlic cloves 1 pcs broccoli 1 pcs small onions grated Parmesan cheese ground pepper salt For the dough: 1 tsp of salt 300 g of potatoes flour water salt

Procedure:

1. Peel, mash or finely grate the cooked potatoes in their skins, add the solamyl and enough semi-coarse flour to form a non-sticky dough
2. Use two spoons to shape the dough into small nightshades, place in boiling salted water, cook for about 3 minutes (until they float to the top) and then drain
4. Fry peeled, finely chopped onion and peeled chopped garlic cloves in hot oil, add broccoli, cut into florets, pour broth and simmer until tender
5. Then stir in the lentils diluted with a little milk, salt and pepper to taste, mix with the cooked nightshades and serve sprinkled with grated Parmesan cheese.