Cut the broccoli into florets and boil them in slightly salted hot water. Once cooked, blend them.
Add the ricotta, yolks, Parmigiano, adjust with salt and pepper, and finally add the flour to the broccoli.
Transfer the mixture into a piping bag and form the gnocchi, using a knife, directly into the boiling water.
When they float to the surface, dress them with your favorite sauce. I chose gorgonzola and walnuts.
In the fridge
Italy
| Energy (kcal) | 240.14 |
| Carbohydrates (g) | 14.57 |
| of which Sugars (g) | 1.43 |
| Fat (g) | 14.9 |
| of which Saturates (g) | 6.14 |
| Protein (g) | 12.41 |
| Fiber (g) | 0.99 |
| Sale (g) | 0.96 |
