This flavour-packed garlic gnocchi dish with cheesy sauce and crispy charred broccoli looks so impressive that no-one will guess it only took 30 minutes to make
Ingreadient
- 1 tbsp olive oil
- 200g purple sprouting broccoli, trimmed
- 500g gnocchi
- ½ lemon, juiced
- 1 tbsp olive oil
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped or crushed
- 1 red chilli, finely chopped
- 75g butter
- 1 lemon, juiced
- 30g parmesan (or veggie alternative), finely grated, plus extra to serve
- ½ tsp Dijon mustard
Direction
- Heat the olive oil in a pan over a medium heat and fry the broccoli for 5-10 minutes or until it begins to crisp up.
- While the broccoli is frying, make the sauce. Heat a medium/large frying pan over a medium heat and add the olive oil. Cook the onion until turning translucent, then add the garlic and chilli, and cook for 5 minutes. Add in the butter, lemon juice, parmesan, mustard and plenty of seasoning, and cook on a low-medium heat until the cheese is melted and everything is combined (reserve a little sauce to drizzle over the broccoli). Simmer over a low heat while you cook the gnocchi following pack instructions. Drain the gnocchi, saving a little of the cooking water, and tip everything into the sauce, adding a little of the reserved cooking water to loosen if needed.
- Serve in warm bowls topped with the broccoli, a squeeze of lemon juice and extra parmesan, if you like.
