Garlic butter gnocchi with crispy purple sprouting broccoli

Ingredients

• olive oil 1 tbsp
• purple sprouting broccoli 200g, trimmed
• gnocchi 500g
• lemon ½, juiced
• olive oil 1 tbsp
• onion 1, finely chopped
• garlic 4 cloves, finely chopped or crushed
• red chilli 1, finely chopped
• butter 75g
• lemon 1, juiced
• parmesan (or veggie alternative) 30g, finely grated, plus extra to serve
• Dijon mustard ½ tsp

Method

• Step 1

  Heat the olive oil in a pan over a medium heat and fry the broccoli for 5-10 minutes or until it begins to crisp up.

  Step 2

  While the broccoli is frying, make the sauce. Heat a medium/large frying pan over a medium heat and add the olive oil. Cook the onion until turning translucent, then add the garlic and chilli, and cook for 5 minutes. Add in the butter, lemon juice, parmesan, mustard and plenty of seasoning, and cook on a low-medium heat until the cheese is melted and everything is combined (reserve a little sauce to drizzle over the broccoli). Simmer over a low heat while you cook the gnocchi following pack instructions. Drain the gnocchi, saving a little of the cooking water, and tip everything into the sauce, adding a little of the reserved cooking water to loosen if needed.

  Step 3

  Serve in warm bowls topped with the broccoli, a squeeze of lemon juice and extra parmesan, if you like.

Nutritional data

• kcals 560
• fat 31.9g
• saturates 16.2g
• carbs 52.7g
• sugars 6.3g
• fibre 7.9g
• protein 11.4g
• salt 2g