Steam the broccoli until tender.
Blend the cooked broccoli into a cream without adding water.
Add flour until a firm and slightly sticky consistency is achieved.
Form small dumplings and cook them in salted boiling water.
Drain the dumplings and toss them in a sauce of vegan butter and sage.
Add a ladle of cooking water to make the dish creamy.
Store in the refrigerator for 2-3 days in an airtight container.
You can also add grated Parmesan for extra flavor!
Italy
| Energy (kcal) | 136.16 |
| Carbohydrates (g) | 27.52 |
| of which Sugars (g) | 2.56 |
| Fat (g) | 0.5 |
| of which Saturates (g) | 0.07 |
| Protein (g) | 5.82 |
| Fiber (g) | 2.74 |
| Sale (g) | 0.51 |
