Gnocchi with blue cheese and long-stem broccoli
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 400g fresh gnocchi
- 200g long-stem broccoli
- 150g crème fraîche
- 150g creamy blue cheese
For the salad
- 1 tbsp olive oil
- ½ tbsp red wine vinegar
- 1 tbsp drained capers
- 6 pitted green olives, sliced
- small bunch of parsley, most roughly chopped, some leaves left whole
- ¼ small red onion, finely sliced
Method
- STEP 1
Bring a large pan of salted water to the boil, then lower in the gnocchi and long-stem broccoli. Simmer for 4-5 mins until the gnocchi rise to the surface of the water and the long-stem broccoli is bright green. Drain well, reserving a cup (about 150ml) of the cooking water.
- STEP 2
To make the salad, whisk the olive oil and vinegar together in a bowl with some seasoning. Add the remaining ingredients and toss well to coat in the dressing. Set aside.
- STEP 3
Heat the crème fraiche, blue cheese and 100ml pasta water in a wide pan over a medium heat, stirring together to make a sauce. Season with pepper and a little salt (the blue cheese will add some saltiness). When bubbling, smooth and combined, tip in the gnocchi and long-stem broccoli. Toss everything together briefly, adding a splash more pasta water to help the sauce coat the gnocchi if needed. Divide between two bowls and serve with the parsley salad.
