How to Royal Tasty Gnocchi with Tenderstem Broccoli

Gabriel Briggs
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How to Royal Tasty Gnocchi with Tenderstem Broccoli
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How to Royal Tasty Gnocchi with Tenderstem Broccoli Delicious, fresh and tasty.

Gnocchi with Tenderstem Broccoli. Heat the oil in a large non-stick frying pan and, once hot, tip in the gnocchi, broccoli and frozen peas. Once hot, spoon into bowls and top with the lemon zest and pine nuts. To make the salad, whisk the olive oil and vinegar together in a bowl with some seasoning.

Nutrition analysis of recipes featured on the Tenderstem ® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of.

Cut the potatoes and swede into small.

Fill a medium pan with water.

You can cook Gnocchi with Tenderstem Broccoli using 8 ingredients and 9 steps. Here is how you cook that.

Ingredients of Gnocchi with Tenderstem Broccoli

  1. You need 500 g of gnocchi.

  2. You need 250 g of tenderstem broccoli.

  3. Prepare 100 g of frozen peas.

  4. Prepare 1 of lemon.

  5. It’s Handful of pine nuts.

  6. It’s 3 tbsp of milk or arla.

  7. Prepare 1 tbsp of olive oil.

  8. You need 1 tsp of colmans mustard.

Boil for five minutes, remove with a slotted spoon (keep the water, turn off the heat) and drain under cold water.

Chop five sprigs of Tenderstem very finely.

Put to one side to add to the dumplings.

Put the mash potato into a large bowl.

Gnocchi with Tenderstem Broccoli instructions

  1. Cut the ends off the broccoli..

  2. Zest the lemon and cut in half for later..

  3. Add broccoli to boiling water and cook for 4 minutes..

  4. Add the gnocchi and cook until they rise to the top..

  5. Drain well..

  6. Use the same pan and heat the oil..

  7. Add the broccoli, gnocchi and peas..

  8. Quickly add the mustard, milk and squeeze in the lemon juice. Stir until warmed..

  9. Dish into bowls and top with lemon zest and pine nuts..

Put the gnocchi, broccoli, cheese and cream in a bowl.

Season well and stir together then tip into a buttered ovenproof dish.

To finish cooking the gnocchi, add a knob of butter to a pan and add a little of the pickling liquid from the broccoli.

Add the cooked gnocchi, shallots and mixed herbs, along with some of the pickled broccoli stems and the reserved Tenderstem broccoli.

Finely chop a little of the confit lemon and add this to the pan too, then stir and cook.