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Riced broccoli is used instead of potatoes to create a healthier gnocchi in this recipe. Served with a quick homemade cheese sauce. Submitted by Chavi Anteby
1 onion
5 cloves garlic
1-pound bag riced broccoli
1 egg
1 cup whole wheat flour
1/2 teaspoon garlic powder
1 teaspoon salt
1 cup milk
1 tablespoon whole wheat flour
2 cups mozzarella cheese
1/2 teaspoon salt
Grind the onion and garlic cloves in the food processor.
Spray the bottom of a medium pot and heat over a high flame. Fry the onion and garlic until slightly brown. Put in the broccoli and cook over medium heat until all water evaporates. Let it cool.
Add the egg and spices. Add the flour a little at a time until the mixture is not loose. It should still be a little sticky.
Boil a pot of water, then lower the flame. Form the dough into a latke shape by rolling a ball and then flattening it. Drop each latke in the water and cook five to 10 minutes.
Mix the flour and milk together in a small pot. Heat on medium flame.
When it reaches a boil, turn down the heat and add the cheese and salt. Keep mixing until smooth.
Put a circle of cheese sauce on a plate. Arrange latkes in the center. Sprinkle with parsley flakes.
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