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Creamy broccoli gnocchi

Ingredients

  1. Step 1 3 tbsp crème fraîche
  2. Step 2 ½ tbsp Dijon mustard
  3. Step 3 ½ lemon, zested and juiced
  4. Step 4 200g long-stem broccoli, each cut into 3 pieces
  5. Step 5 350g fresh gnocchi
  6. Step 6 2 tbsp olive oil
  7. Step 7 100g frozen peas
  8. Step 8 1 tbsp toasted pine nuts
Creamy broccoli gnocchi
Calories: 669 Carbohydrate: 66 g Protein: 15 g Fat: 36 g
Cook time: 15 minutes Prep time: 10 minutes Total time: 25 minutes Servings: 2

TAGS

Dinner Main course Supper Asparagu Broccoli comfort food Crème fraîche Fibre Gnocchi Sophie Godwin Vegetarian Vitamin c

Directions

  1. Step 1 Mix together the crème fraîche, mustard and lemon juice. Set aside. Bring a large pan of salted water to the boil. Once boiling, add the broccoli and cook for 3 mins, then tip in the gnocchi. Cook until the gnocchi begins to float to the surface, this will only take 1 min so keep an eye on them, then drain.
  2. Step 2 Heat the oil in a large non-stick frying pan and, once hot, tip in the gnocchi, broccoli and frozen peas. Toss around in the hot oil for 1 min, then stir through the crème fraîche mixture. Season to taste. Once hot, spoon into bowls and top with the lemon zest and pine nuts.