Creamy broccoli gnocchi

asparagus broccoli crème fraîche fibre gnocchi vegetarian vitamin c

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Source

Ingredients

3 tbsp crème fraîche

½ tbsp Dijon mustard

½ lemon, zested and juiced

200g long-stem broccoli, each cut into 3 pieces

350g fresh gnocchi

2 tbsp olive oil

100g frozen peas

1 tbsp toasted pine nuts

Method

Mix together the crème fraîche, mustard and lemon juice. Set aside. Bring a large pan of salted water to the boil. Once boiling, add the broccoli and cook for 3 mins, then tip in the gnocchi. Cook until the gnocchi begins to float to the surface, this will only take 1 min so keep an eye on them, then drain.

Heat the oil in a large non-stick frying pan and, once hot, tip in the gnocchi, broccoli and frozen peas. Toss around in the hot oil for 1 min, then stir through the crème fraîche mixture. Season to taste. Once hot, spoon into bowls and top with the lemon zest and pine nuts.