Ingredients
3 tbsp crème fraîche
½ tbsp Dijon mustard
½ lemon, zested and juiced
200g Tenderstem broccoli, each cut into 3 pieces
350g fresh gnocchi
350g fresh gnocchi 2 tbsp olive oil
100g frozen peas
1 tbsp toasted pine nuts
Method
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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.
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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.
PER SERVING
669 kcals • fat 36g • saturates 15g • carbs 66g • sugars 6g • fibre 9g • protein 15g • salt 3.2g
