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Creamy broccoli gnocchi

Two plates serving creamy broccoli gnocchi

Creamy broccoli gnocchi

Name: Creamy broccoli gnocchi
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 3 tbsp crème fraîche; ½ tbsp Dijon mustard; ½ lemon zested and juiced; 200g long-stem broccoli each cut into 3 pieces; 350g fresh gnocchi; 2 tbsp olive oil; 100g frozen peas; 1 tbsp toasted pine nuts

Sophie Godwin – Cookery writer

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Serves 2

Easy

Prep: 10 mins

Cook: 5 mins

A star rating of 3.9 out of 5.191 ratingsRate

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Whip up this tasty vegetarian gnocchi in just 15 minutes. Broccoli, peas and pine nuts combine with crème fraîche and mustard for a tasty midweek meal

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp crème fraîche
½ tbsp Dijon mustard
½ lemon

zested and juiced
200g long-stem broccoli

each cut into 3 pieces
350g fresh gnocchi
2 tbsp olive oil
100g frozen peas
1 tbsp toasted pine nuts

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Nutrition: Per serving

kcal669
fat36g
saturates15g
carbs66g
sugars6g
fibre9g
protein15g
salt3.2g

Method

step 1

Mix together the crème fraîche, mustard and lemon juice. Set aside. Bring a large pan of salted water to the boil. Once boiling, add the broccoli and cook for 3 mins, then tip in the gnocchi. Cook until the gnocchi begins to float to the surface, this will only take 1 min so keep an eye on them, then drain.
step 2

Heat the oil in a large non-stick frying pan and, once hot, tip in the gnocchi, broccoli and frozen peas. Toss around in the hot oil for 1 min, then stir through the crème fraîche mixture. Season to taste. Once hot, spoon into bowls and top with the lemon zest and pine nuts.

Recipe from Good Food magazine, September 2017

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A star rating of 3.9 out of 5.191 ratings

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