Pan-fried gnocchi with broccoli, hazelnuts and garlic (Serves 4)
It’s worth browning off the cooked gnocchi, as the crisp texture turns this dish into something special.
4 tbsp olive oil
2 garlic cloves, thinly sliced
1 red chilli, thinly sliced
200g cherry tomatoes, halved
220g Tenderstem broccoli
500g potato gnocchi
2 tbsp hazelnuts, toasted and roughly chopped
1 lemon, zest
4 tbsp shaved gran moravia vegetarian cheese (or Parmesan)
Heat 2 tbsp oil in a large frying pan and gently sauté the garlic and chilli until golden – about 2 minutes.
Add the tomatoes, then remove from the heat and set aside. Bring a large pan of salted water to the boil.
Add the broccoli and simmer for 1 minute, then scoop out, rinse in cold water, drain and roughly chop. Add the broccoli to the tomatoes.
Place the gnocchi in the boiling water; when they float to the top, after 2-3 minutes, scoop them out, then dry on kitchen paper.
Reserve a cupful of the cooking water. Heat a second frying pan with 1 tbsp oil. Add the gnocchi and fry for 5 minutes, until golden on both sides.
Reheat the sauce, add the gnocchi and gently mix together with the remaining 1 tbsp oil and a splash of the reserved cooking water.
Sprinkle with the hazelnuts, lemon zest and cheese to serve.