Gnocchi with blue cheese and Tenderstem® broccoli
Cook gnocchi and Tenderstem® broccoli in a creamy blue cheese sauce, then serve with a zingy parsley salad. This easy veggie meal is ready in just 20 minutes.
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Prep:10 mins
Cook:10 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 953
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fat 60g
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saturates 36g
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carbs 71g
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sugars 0g
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fibre 8g
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protein 28g
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salt 6.5g
Ingredients
- 400g fresh gnocchi
- 200g Tenderstem® broccoli
- 150g crème fraîche
- 150g creamy blue cheese
- 1 tbsp olive oil
- ½ tbsp red wine vinegar
- 1 tbsp drained capers
- 6 pitted green olives, sliced
- small bunch of parsley, most roughly chopped, some leaves left whole
- ¼ small red onion, finely sliced
Method
Bring a large pan of salted water to the boil, then lower in the gnocchi and Tenderstem® broccoli. Simmer for 4-5 mins until the gnocchi rise to the surface of the water and the Tenderstem® broccoli is bright green. Drain well, reserving a cup (about 150ml) of the cooking water.
To make the salad, whisk the olive oil and vinegar together in a bowl with some seasoning. Add the remaining ingredients and toss well to coat in the dressing. Set aside.
Heat the crème fraiche, blue cheese and 100ml pasta water in a wide pan over a medium heat, stirring together to make a sauce. Season with pepper and a little salt (the blue cheese will add some saltiness). When bubbling, smooth and combined, tip in the gnocchi and Tenderstem® broccoli. Toss everything together briefly, adding a splash more pasta water to help the sauce coat the gnocchi if needed. Divide between two bowls and serve with the parsley salad.
