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Purple sprouting broccoli & Gorgonzola gnocchi

Purple sprouting broccoli & Gorgonzola gnocchi

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

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Ingredients

  • 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

Method

  1. 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.

  2. 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.

  3. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,499kJ/ 842kcals

Fat

57g

Saturated Fat

28.9g

Carbohydrates

46g

Sugars

4.6g

Fibre

7.3g

Protein

23g

Salt

3.5g

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