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Gnocchi with blue cheese and long-stem broccoli

Two bowls of gnocchi in blue cheese sauce with Tenderstem® broccoli

Gnocchi with blue cheese and long-stem broccoli

Name: Gnocchi with blue cheese and long-stem broccoli
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 400g fresh gnocchi; 200g long-stem 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

Alice Johnston

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Serves 2

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 5 out of 5.2 ratingsRate

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Cook gnocchi and long-stem broccoli in a creamy blue cheese sauce, then serve with a zingy parsley salad. This easy veggie meal is ready in just 20 minutes.

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

400g fresh gnocchi
200g long-stem broccoli
150g crème fraîche
150g creamy blue cheese

For the salad

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

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Nutrition: Per serving

kcal953
fat60g
saturates36g
carbs71g
sugars5g
fibre8g

high
protein28g
salt6.5g

Method

step 1

Bring a large pan of salted water to the boil, then lower in the gnocchi and long-stem broccoli. Simmer for 4-5 mins until the gnocchi rise to the surface of the water and the long-stem broccoli is bright green. Drain well, reserving a cup (about 150ml) of the cooking water.
step 2

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.
step 3

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 long-stem 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.

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A star rating of 5 out of 5.2 ratings

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