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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.
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.
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.
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