Name: Garlic butter gnocchi with purple sprouting broccoli
Total time: 30 min
Yield: 3
Ingredients: 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

Garlic butter gnocchi with crispy purple sprouting broccoli

1 tbsp olive oil
200g purple sprouting broccoli
trimmed
500g gnocchi
½ lemon
juiced

SAUCE

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

Method

step 1
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.
step 2
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.
step 3
Serve in warm bowls topped with the broccoli, a squeeze of lemon juice and extra parmesan, if you like.