The Santa Monica Farmers Market is lousy with “broccoli sprouts” right now. It seems like every third booth has a huge cardboard box of these things. I had never tried them before, but they looked pretty healthy so I decided to go for it. A little internet research revealed that all of these people are liars. What they are selling is something called sprouting broccoli. It’s rich in vitamin C and harvested January-April. It is pretty similar to chinese broccoli, in the sense that the stems are pretty long. I picked some up for a dish, and I was pretty satisfied. The stems were a little tough towards the end, and next time I would probably trim off the bottom 2 inches from each piece. Otherwise, they were perfect with some spinach and basil gnocchi that’s been hanging out in my freezer for a few months. This is an oil-free recipe. Ever since my juice fast, I’ve been on a real healthy eating kick, so I should have some good recipes for you guys in the coming weeks and months. Check out this one after the jump.

Sprouted Broccoli and Gnocchi

(serves 2)

2 cups sprouted broccoli

fresh ground black pepper

3 cloves garlic

pinch of salt (optional and I left it out)

packaged frozen gnocchi

1. Fill a large saucepan with water and bring it to a boil. Trim down your broccoli sprouts and dump them into the water. Let them boil for about five minutes.

2. While the broccoli is cooking, chop the garlic and add it to a frying pan over medium-high heat with 2 tablespoons of the broccoli water. Add the gnocchi to the water.

3. Transfer the broccoli to the frying pan and cook it over medium heat, stirring frequently and adding broccoli water as needed.

4. After 5 minutes, the gnocchi should float to the top of it’s pan and the broccoli should look sauteed-ish. Using a slotted spoon, pull out the gnocchi and toss it into the frying pan. Mix well and season with fresh ground black pepper and a pinch of salt. Yum.