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Two bowls of gnocchi in blue cheese sauce with Tenderstem® broccoli
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Gnocchi with blue cheese and Tenderstem® broccoli

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Cook gnocchi and Tenderstem® broccoli in a creamy blue cheese sauce, then serve with a zingy parsley salad. This easy veggie meal is ready in just 20 minutes.

  • Vegetarian
Nutrition: Per serving
high infibre8g
This recipe has been produced and tested in partnership with Tenderstem® broccoli


  • 400g fresh gnocchi
  • 200g Tenderstem® 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


  • STEP 1

    Bring a large pan of salted water to the boil, then lower in the gnocchi and Tenderstem® broccoli. Simmer for 4-5 mins until the gnocchi rise to the surface of the water and the Tenderstem® 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 Tenderstem® 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.

Goes well with


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