Hand-Rolled Gnocchi with Broccoli and Dill

This post was sponsored by Hockley Valley Spelt Flour, available at Loblaws, Real Canadian Superstores, Zehrs, and Fortino’s.

When brainstorming recipes for St. Patrick’s Day, I thought gnocchi would be the perfect fit. It is made of potatoes, afterall. And that’s a quintessential part of the St. Patty’s Day meal. I tossed it with bright green broccoli, tons of dill, garlic, and shallot. This gnocchi recipe is unreal!

After my last fresh pasta recipe, I received many requests for a similar recipe that is egg-free. Gnocchi is egg-free, and much more forgiving than making spaghetti or a cut pasta (which I will get to in my next post). Hand-rolled gnocchi is a fun recipe to make with kids, and requires you to get your hands in there to shape the dough. The ingredients are incredibly simple; just Hockley Valley Spelt Flour, potato, and salt. I added dill to the dough to add more flavor, and to contribute more green to the dish. What you top it with is up to you!

Peanut free, nut free, dairy free, egg free, fish and shellfish free

Ingredients
2 cups pureed russet potato
1/4 tsp sea salt
1 cup loose dill leaves
2 1/4 cups Hockley Valley Spelt Flour
3 cups broccoli florets
3 tbsp olive oil
the juice of 1 lemon (about 2 tbsp)
1 shallot, thinly sliced
1 tbsp capers
chili flakes, salt, and pepper to taste

Peel and boil the potatoes until fork tender. Drain and add to a food processor. Add the dill and blend until creamy, with no lumps remaining. Transfer to a mixing bowl. Add the salt and flour and mix, using your hands, until it comes together into a dough. Knead for about a minute.

Let the dough rest, wrapped in parchment or plastic wrap, in the fridge for a half hour. Dust with a bit of extra flour to prevent sticking.

Cut the dough into 1/2 inch cubes. Roll into an oblong shape and set on a tray lined with parchment paper. Once all of the oblongs have been formed, gently press a fork into the top of each one to make a mark. These grooves help the gnocchi hold onto whatever delicious flavors you pair it with.

The gnocchi takes very little time to cook, so let’s move on to preparing the rest of the dish. Add the olive oil, broccoli, dill, shallot, capers, and garlic to a non-stick pan. Saute over medium high heat until everything is golden brown, lightly crispy, and aromatic.

Bring a pot of water to boil. Add the gnocchi, being careful not to over-crowd the pot. When they float up to the surface, scoop them out with a slotted spoon or a spider, shake off the water, and add to the pan. You will likely need to do this in batches. Once all of the gnocchi is cooked and in the frying pan, turn up the heat and let them brown nicely, mixing well so that all of the flavors meld together. Pour in the lemon juice and saute for another minute. Season with salt and pepper.

Spoon into serving bowls and season with chili flakes, black pepper, and flaky sea salt to taste.