Purple sprouting broccoli & Gorgonzola gnocchi

Name: Purple sprouting broccoli & Gorgonzola gnocchi
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 500 g pack gnocchi; 3 tbsp olive oil; 230 g pack Purple Sprouting Broccoli Spears; 160 g smoked bacon lardons; 1 onion, finely sliced; 2 clove/s garlic, crushed; 200 ml dry white wine; 200 ml double cream; 200 g Gorgonzola dolce cheese, torn into chunks

Gnocchi and a creamy cheese sauce are a rather rich offering by springtime standards, but if the April weather suddenly decides spring hasn’t quite sprung yet, it could be exactly what’s needed. Serve with a green salad, if you like.

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Serves4
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

500g pack gnocchi
3 tbsp olive oil
230g pack Purple Sprouting Broccoli Spears
160g smoked bacon lardons
1 onion, finely sliced
2 clove/s garlic, crushed
200ml dry white wine
200ml double cream
200g Gorgonzola dolce cheese, torn into chunks

Preheat the oven to 220ºC, gas mark 7. Put the gnocchi in a roughly 30x18cm baking dish, toss with 1 tbsp oil, season and cook for 15 minutes. Meanwhile, cut the broccoli florets from the stalks. Halve the stalks lengthways and cut into equal lengths. Add the stalks and florets to the gnocchi dish, drizzle with another 1 tbsp oil and cook for a further 15 minutes.
Meanwhile, heat the remaining 1 tbsp oil in a large pan over a medium heat. Add the lardons and cook for 2 minutes, then stir in the onion. Fry for 15 minutes, stirring, until the onion is soft and starting to brown, then stir in the garlic and cook for 1 minute. Pour over the wine, scraping the bottom of the pan, and bubble for about 5 minutes until syrupy. Stir in the cream and cheese, then increase the heat to medium-high and cook for 7-10 minutes more, until the cheese has melted and the sauce has thickened.
Heat the grill to high. Put the baked gnocchi and broccoli into the cream sauce, stir well to combine and season. Pile back into the baking dish and grill for 5-6 minutes until bubbling and turning golden.

Typical values per serving when made using specific products in recipe