Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, gnocchi with tenderstem broccoli. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Add the Tenderstem® broccoli, red onion and chilli into the pan. Season with a pinch of salt and pepper. Spoon the kale pesto into the frying pan and stir to coat the veg and gnocchi.
Gnocchi with Tenderstem Broccoli is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Gnocchi with Tenderstem Broccoli is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can have gnocchi with tenderstem broccoli using 8 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Gnocchi with Tenderstem Broccoli:
- Take 500 g gnocchi
- Prepare 250 g tenderstem broccoli
- Prepare 100 g frozen peas
- Take 1 lemon
- Make ready Handful pine nuts
- Make ready 3 tbsp milk or arla
- Get 1 tbsp olive oil
- Take 1 tsp colmans mustard
Look for shelf-stable packaged gnocchi with the dried pasta. To cut costs, swap in chopped almonds or pecans for pine nuts. Spinach, cauliflower florets, or green beans would also work nicely here. These creamy mushroom gnocchi with broccoli make such an easy, comforting, and delicious dinner!
Instructions to make Gnocchi with Tenderstem Broccoli:
- Cut the ends off the broccoli.
- Zest the lemon and cut in half for later.
- Add broccoli to boiling water and cook for 4 minutes.
- Add the gnocchi and cook until they rise to the top.
- Drain well.
- Use the same pan and heat the oil.
- Add the broccoli, gnocchi and peas.
- Quickly add the mustard, milk and squeeze in the lemon juice. Stir until warmed.
- Dish into bowls and top with lemon zest and pine nuts.
By Sophie Godwin - Cookery writer. Broccoli, peas and pine nuts combine with crème fraîche and mustard for a tasty midweek meal. With more kitchen paper, blot excess moisture from broccoli and scatter it into dish with the gnocchi and figs. Bring a large pan of salted water to the boil. It is harvested from June until November with the peak of the season falling in September.
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