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Creamy broccoli gnocchi New-recipe-icon

Whip up this tasty vegetarian gnocchi in just 15 minutes. Broccoli, peas and pine nuts combine with crème fraîche and mustard for a tasty midweek meal

  • Prep: 10 mins
    Cook: 5 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 669
  • Carbohydrates 66
  • Saturated Fat 15
  • Sugar 6
  • Protein 15
  • Fat 36
  • Fibre 9
  • Salt 3.2

Nutrition per serving

  • Calories 669
  • Carbohydrates 66
  • Saturated Fat 15
  • Sugar 6
  • Protein 15
  • Fat 36
  • Fibre 9
  • Salt 3.2

Ingredients

  • 3 tbsp crème fraîche
  • ½ tbsp Dijon mustard
  • ½ lemon, zested and juiced
  • 200g Tenderstem broccoli, each cut into 3 pieces
  • 350g fresh gnocchi
  • 2 tbsp olive oil
  • 100g frozen peas
  • 1 tbsp toasted pine nuts

Method

  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. 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.

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