Creamy Cheesy Buttery Gnocchi
with Tomatoes and Tenderstem
- Milk
- Egg
Ingredients
1 unit(s)
Echalion Shallot
125 grams
Baby Plum Tomatoes
80 grams
Tenderstem® Broccoli
1 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
25 grams
Sun-Dried Tomato Paste
10 grams
Vegetable Stock Paste
375 grams
Gnocchi
20 grams
Unsalted Butter
(Contains: Milk)
150 grams
Creme Fraiche
(Contains: Milk)
25 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
150 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
a) Halve, peel and thinly slice the shallot.
b) Halve the tomatoes and chop the broccoli in half widthways.
c) Peel and grate the garlic (or use a garlic press).
d) Roughly chop the parsley (stalks and all).
e) Bring a large sauce pan of water to the boil with 0.5 tsp salt for the gnocchi.
a) Heat a drizzle of oil in a large frying pan on medium high heat. Once the oil is hot, add the shallot and fry until it has softened, 3-4 mins. Stir occasionally.
b) Add the tomatoes and garlic, stir together and cook until softened, 2-3 more mins.
c) Stir in the sundried tomato paste and cook for 1 minute, then pour in the water (see ingredients for amount) and stir in the vegetable stock paste. Stir together, bring to the boil and simmer for 2-3 mins.
a) Add the broccoli to the sauce, stir and then cover the pan with a lid. Cook until the broccoli is tender, 4-5 mins.
b) Once the broccoli is cooked, remove the lid and stir in the butter until combined.
c) Stir in the creme fraiche, bring to the boil then remove from the heat.
a) While the sauce is cooking, add the gnocchi to the boiling water along and simmer until the gnocchi floats to the top of the water, 2-3 mins.
b) Drain well in a colander.
a) Once everything is cooked, add the gnocchi to the sauce along with half the cheese and half the parsley.
b) Stir to combine. Taste and add salt and pepper if you feel it needs it.
a) Spoon the gnocchi into bowls and finish with the remaining cheese and a sprinkling of parsley.
Enjoy!
