Garlic butter gnocchi with crispy purple sprouting broccoli


Garlic butter gnocchi with crispy purple sprouting broccoli


30 MINUTES | SERVES 3 EASY | V
olive oil 1 tbsp
purple sprouting broccoli 200g, trimmed
gnocchi 500g
lemon ½, juiced SAUCE
olive oil 1 tbsp
onion 1, finely chopped
garlic 4 cloves, finely chopped or crushed
red chilli 1, finely chopped
butter 75g
lemon 1, juiced
parmesan (or veggie alternative) 30g, finely grated, plus extra to serve
dijon mustard ½ tsp
• 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 chili, 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.

PER SERVING 560 KCALS | FAT 31.9G

SATURATES 16.2G | CARBS 52.7G | SUGARS 6.3G

FIBRE 7.9G | PROTEIN 11.4G | SALT 2G

 

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