Michael and Rachel's

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Creamy Broccoli Gnocchi

Updated: 21 May 2019

Ingredients

  • 3 tbsp creme fraiche
  • 1/2 tbsp dijon mustard
  • 200g tenderstem broccoli, each cut into 3 pieces (or broccoli, cut into florets)
  • 250g fresh gnocchi
  • 2 tbsp olive oil
  • 100g frozen peas
  • 1 tbsp toasted pine nuts
  • Salt, pepper
  • Parmsan cheese to serve

Method

  1. Heat a large saucepan and lightly toast the pine nuts in a dry pan. Keep tossing - they're done when lightly toasted. Once the pan is up to temperature it will only take about 30 seconds. Set to one side.
  2. Fill the pan with water and bring to the boil. Prepare the broccoli.
  3. Add the broccoli to the boiling water and cook for 3 minutes. Then add the gnocchi and cook for a further 2 minutes. Reserve a ladleful of cooking water then drain.
  4. Heat the oil in the large saucepan, then tip in the gnocchi, broccoli and frozen peas. Toss in the hot oilfor 1 min, then stir through the creme fraiche, mustard, and the reserved cooking water. Season to taste.
  5. Serve topped with the toasted pine nuts and parmesan cheese.