Sauteed Potato Gnocchi with Broccoli, Rocket and Parmesan

Serves 4

This is a great meat-free dish for midweek and the perfect ‘fits all’ option when feeding vegetarian friends and you want a dish everyone can eat.

Marcus' Kitchen


Serves 4

  • 2 tbsp vegetable oil, plus extra for drizzling
  • 100g unsalted butter
  • 1 head of broccoli, cut into small florets
  • 100ml good quality vegetable stock
  • 100g rocket
  • 50g Parmesan, finely grated
  • Nutmeg, for grating
  • Sea salt and freshly ground black pepper

For the gnocchi

  • 2 large red-skinned potatoes (about 655g total weight)
  • 100g plain flour, plus extra for dusting
  • 2 large egg yolks


For the gnocchi

Put the whole unpeeled potatoes in a saucepan and cover with cold water. Add a pinch of salt, place over medium heat and bring to the boil. When it starts to boil, lower the heat and simmer for 35-45 minutes until the potatoes are soft when pierced with a knife. Drain and steam dry for 5 minutes. While still hot, peel the skin then push the flesh through a potato ricer into a large mixing bowl (or press them through a fine metal sieve using the back of a large kitchen spoon). Mix the flour, egg yolks and ¾ teaspoon of salt into the potato until the mixture comes together as a dough.

Transfer the dough to a floured work surface and divide into four pieces about 150g each. Using both hands, roll each into a long sausage about 38cm long and 2cm in diameter, then cut into 2.5cm pieces. You should have 15 pieces per sausage.

Bring a saucepan of water to the boil over medium heat, then poach the gnocchi in batches; once they rise to the surface, let them cook for 1 minute. They will look like little parcels. After 1 minute, use a slotted spoon to transfer the gnocchi to an oiled tray in a single layer. Leave to cool. You can drizzle the gnocchi with oil to prevent them drying out and sticking together.

For the sauce

Once all the gnocchi is cooked, heat the oil in a large saute pan over high heat. Cook the gnocchi for 1-2 minutes on each side until golden. Once coloured, melt the butter in the pan, when it begins to foam, add the broccoli and stock with a pinch of salt. Cover with a lid and steam the broccoli for 2 minutes, then remove the lid, stir through the rocket and allow it to wilt. Remove from the heat and finish the gnocchi with the grated parmesan, pepper and a grating of nutmeg before serving.

Hungry for more? Find more recipes in Marcus Wareing's collection of cookbooks.