Gnocchi with Broccoli and Parsley Pesto

During our last visit at Grete’s vegetable farm we spotted this beautiful broccoli and had to think of the ramson gnocchi with Brussels sprout shoots in our cookbook and prepared this dish in a varied form. We made the gnocchi with the perfectly suitable sort Adretta, which according to Grete is the best for mashed potatoes and potato patties. It is a very floury sort. When preparing gnocchi, the amount of semolina and flour can vary every time depending on which potatoes you use. We always start with less semolina and throw a small potato ball into the simmering water for testing. If required, we knead in some more semolina if we think the dough is still too soft. When it comes to gnocchi, everyone has their preference. One loves them soft as potato dumplings, the other loves it with a bit more al dente. Since we love to roast the gnocchi in a pan after cooking, we prefer them a bit more firm.

Cook the unpeeled potatoes for about 20 minutes until they are soft. Meanwhile, roast the sunflower seeds in a pan without oil until they start scenting, and let them cool. Chop the garlic and the parsley (with stems). Blend the parsley, sunflower seeds, garlic, canola oil and capers in a mixer or with a blender to a pesto and season with salt.
Drain the potatoes, let them cool down a bit and peel them. While still warm, squeeze the potatoes through a potato ricer. Season the mash with salt and nutmeg, and knead in 130 g semolina and 50 g flour. The dough should be smooth and not sticky. If needed, add some more semolina and flour. Form the potato dough to rolls on plenty of semolina and cut it.
Boil plenty of salted water in a big pot. Cut the broccoli into bite-size pieces, blanch them in saltwater, skim the broccoli and set aside. Afterwards, cook the gnocchi in the simmering saltwater until they swim at the water surface.
Heat some olive oil in a pan. Immediately after skimming the gnocchi put them in the pan. Roast them a bit, add the broccoli and fry it with the gnocchi shortly. Finally, add the pesto and season with salt. We decorated our gnocchi with herb blossoms and sunflower seeds.

FoR 2 Servings


600 g floury potatoes

1 1/2 tsp fine sea salt

a pinch of freshly ground nutmeg

120 g durum wheat semolina

50 g spelt flour


30 g sunflower seeds

1 small clove of garlic

1/2 bunch of parsley

50 ml virgin canola oil

1 tbsp capers

fine sea salt


200 g broccoli

extra virgin olive oil for frying