Gnocchi with broccoli & parmesan cream sauce
Cooking time
Prep: 10 mins Cook: 20 minsSkill level
EasyServings
Serves 2Give these bite-sized Italian dumplings a try for a change to your midweek pasta supper
Nutrition and extra info
Additional info
- Vegetarian
Nutrition per serving
- kcalories
- 409
- protein
- 19g
- carbs
- 47.4g
- fat
- 17.2g
- saturates
- 10.3g
- fibre
- 5.9g
- sugar
- -
- salt
- 2.67g
Ingredients
- butter
- 1 garlic clove, crushed
- pinch chilli flakes (optional)
- 150ml vegetable stock
- 4 tbsp half-fat crème fraîche
- 50g parmesan, or vegetarian alternative, finely grated
- 250g tenderstem broccoli, halved lengthways if large
- 250g gnocchi
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Method
- Heat a knob of butter in a small pan then cook the garlic and chilli (if using) for 2 minutes. Add the stock, bring to a boil then reduce by 3/4. Whisk in the crème fraîche then stir in the parmesan to make a sauce. Keep warm on a low heat.
- Cook the broccoli in a large pan of boiling salted water until just tender. Scoop out the pan with a slotted spoon or tongs and drain. Add the gnocchi to the same boiling water and cook following pack instructions. Drain. Toss the gnocchi and broccoli with the sauce and serve in warmed bowls.
Recipe from olive magazine, March 2011
Comments, questions and tips
Comments
This was AMAZING! I used a vegetarian hard cheese which i found in the 'savers' range of my local supermarket and it worked really well!
It's true that this shouldn't be marketed as a veggie dish when it contains parmesan, however the ingredients do specify 'or vegetarian alternative' which I think makes clear than parmesan is not suitable for vegetarians.
I used this as a base idea ... I sautéed a few mushrooms and leek with the garlic, butter and chilli and mixed the tender stem broccoli with some green beans. I put the gnocchi with the veg and sauce in a dish and topped with extra ( non veg ) Parmesan for about 7 mins ... It was really good but as a non meat dish I think 500 g of ready made gnocchi Is a reasonable dinner size portion for two ... Rather than 4? Or perhaps I'm a bit greedier than most !
Hi all. In response to complaints that this recipe isn't actually vegetarian, we've now changed the ingredients list to include a 'vegetarian alternative' cheese. While authentic Parmesan is always made with rennet, there are plenty of alternative versions out there. Once is this Twineham Grange version: http://www.mysupermarket.co.uk/#/sainsburys-price-comparison/cheese/twin.... The cookery team are really sensitive to special diets, so we're sorry a few of you are dissatisfied with the tagging of this recipe. All the best, bbcgoodfood.com web team.
This recipe was absolutely delicious! The sauce has a lovely taste of parmesan, but isn't too cheesy that it gets too much. The chilli is a fantastic addition and really adds a depth of flavour. Gnocchi is very filling so you do not need a large amount. I would certainly recommend this to friends and will be making it again!
I would like to add to people reading LouLou890 comment, that only authentic "Parmigiano-Regiano" (named by the french as Parmesan) is cultivated using raw cows milk and Calf Rennet, other italian hard cheeses not from this authentic region do not contain this rennet. Also as it is now against the law to sell unpasteurized cheese in the UK it amkes Parmigiano-Regiano very hard to get hold off as it uses raw unpasteurized morning cows milk. So Veggi's keep enjoying your Italian hard cheese.