Cream of Broccoli Capuccino

Credit: Didier Loire
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.


Step 1: Broccoli

Remove the larger broccoli stems, keeping only the tips.

Bring a pot of water to a boil, and season generously with coarse grey sea salt.

Plunge the broccoli into the boiling water, and cook until tender. Remove with a slotted spoon, and plunge immediately into a basin of ice water to shock and set the color.

When cooled, drain and press firmly to extract as much water as possible, then place on a clean, dry dishtowel.

Step 2: Gnocchi

Mix the ricotta, flour, and egg yolk with a blender. Next, fold in the whole egg and some salt. Make sure the machine does not overheat as it blends. As soon as the mixture is smooth, transfer to a bowl placed over an ice bath.

Shape small quenelles using two silver teaspoons. Plunge the quenelles directly into a pot of simmering salted water, poach for 3 minutes, then plunge into a container of ice water.

Drain the gnocchi, handling them very delicately, and place in a baking dish.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

All My Chefs suggests