Pan-fried gnocchi with broccoli, hazelnuts and garlic

Go Italian with these wholesome and flavoursome family favourites

Go Italian with these wholesome and flavoursome family favourites

Published Oct 1, 2017

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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.

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