Crispy Gnocchi with Purple Sprouting Broccoli
From supporting local suppliers to enjoying fresher and tastier fruit and veg, eating seasonally has a variety of huge benefits. As most fruits and vegetables are being grown somewhere in the world at any one time, eating seasonally more specifically concerns eating produce that’s being grown right now - locally and even better it works out cheaper.
Our latest seasonal recipe contains a seasonal favourite, purple sprouting broccoli mixed with crispy gnocchi and is ready in 15 minutes max. Pro tip: don't boil the gnocchi for extra flavour.
3 tbsp olive oil
2 cloves garlic, peeled and halved
125g purple sprouting broccoli, thicker stalks finely sliced
Zest and juice of 1 lemon
Salt and pepper
Parmesan, grated (or vegan alternative)
1. Heat the olive oil in a large non stick frying pan. Turn the heat down to low and add the garlic, cook for 5 minutes turning the garlic every now and then.
2. Meanwhile, bring a pan of salted water to the boil, blanche the broccoli for 4 minutes then drain.
3. Remove the garlic from the pan and turn the heat up to medium. Add the gnocchi, toss the pan to coat the gnocchi in oil then cook for 4-5 minutes on each side, or until golden and crispy.
4. Tip the broccoli into the gnocchi, add the lemon zest and juice and season to taste. Cook for a few minutes to heat the broccoli through then serve garnished with fresh basil and parmesan.
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