Crispy Gnocchi with Purple Sprouting Broccoli

From supporting native suppliers to having fun with brisker and tastier fruit and veg, consuming seasonally has quite a lot of large advantages. As most vegetables and fruit are being grown someplace on the earth at anybody time, consuming seasonally extra particularly considerations consuming produce that’s being grown proper now – regionally and even higher it really works out cheaper.

Our newest seasonal recipe comprises a seasonal favorite, purple sprouting broccoli blended with crispy gnocchi and is prepared in quarter-hour max. Professional tip: do not boil the gnocchi for additional flavour. 


3 tbsp olive oil
2 cloves garlic, peeled and halved
450g gnocchi
125g purple sprouting broccoli, thicker stalks finely sliced
Zest and juice of 1 lemon
Salt and pepper

To serve;
Recent basil
Parmesan, grated (or vegan different)


1. Warmth the olive oil in a big non stick frying pan. Flip the warmth right down to low and add the garlic, prepare dinner for five minutes turning the garlic from time to time.

2. In the meantime, carry a pan of salted water to the boil, blanche the broccoli for 4 minutes then drain.

3. Take away the garlic from the pan and switch the warmth as much as medium. Add the gnocchi, toss the pan to coat the gnocchi in oil then prepare dinner for 4-5 minutes on both sides, or till golden and crispy.

4. Tip the broccoli into the gnocchi, add the lemon zest and juice and season to style. Cook dinner for a couple of minutes to warmth the broccoli by then serve garnished with recent basil and parmesan.

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