It’s worth browning off the cooked gnocchi, as the crisp texture turns this dish into something special.
Serves: 4
4 tbs olive oil
2 garlic cloves, thinly sliced
1 red chilli, thinly sliced
200g cherry tomatoes, halved
220g Tenderstem® broccoli
500g potato gnocchi
2 tbs hazelnuts, toasted and roughly chopped
Zest of 1 lemon
4 tbs shaved gran moravia vegetarian cheese (or Parmigiano reggiano)
Heat 2 tbs oil in a large frying pan and gently sauté the garlic and chilli until golden - about 2 minutes. Add the tomatoes, then remove from the heat and set aside.
Bring a large pan of salted water to the boil. Add the broccoli and simmer for 1 minute, then scoop out, rinse in cold water, drain and roughly chop. Add the broccoli to the tomatoes.
Place the gnocchi in the boiling water; when they float to the top, after 2-3 minutes, scoop them out, then dry on kitchen paper. Reserve a cupful of the cooking water.
Heat a second frying pan with 1 tbs oil. Add the gnocchi and fry for 5 minutes, until golden on both sides.
Reheat the sauce, add the gnocchi and gently mix together with the remaining 1 tbs oil and a splash of the reserved cooking water.
Sprinkle with the hazelnuts, lemon zest and cheese to serve.