GNOCCHI WITH PURPLE SPROUTING BROCCOLI AND ANCHOVIES

A pack of fresh gnocchi is a super-handy midweek ingredient. This simple dish is bursting with flavour from the anchovies, lemon and chilli.

Hands-on time 10min. Cooking time about 15min. Serves 4

➤ 4tbsp olive oil

➤ 50g (2oz) fresh white breadcrumbs

➤ Zest of 1 lemon

➤ 3 large garlic cloves, thinly sliced

➤ 10 anchovy fillets in oil, chopped

➤ ¼tsp dried chilli flakes

➤ 500g bag fresh gnocchi

➤ 300g (11oz) purple sprouting broccoli, cut into 2-3cm (¾-1¼ in) pieces

➤ Parmesan, to serve

1 Heat half the oil in a large frying pan over a medium heat. Add the breadcrumbs and lemon zest and cook, stirring regularly, for 4-5min until golden brown and crisp. Transfer to a plate. These will continue to crisp up as they cool.

2 Return the pan to the heat and add the remaining oil, garlic and a pinch of salt. Cook for 2min, stirring regularly, until beginning to turn golden and soften, making sure the garlic doesn’t burn. Add the anchovies and chilli flakes and cook for a further 3min, until the anchovies have broken down.

3 Meanwhile, add the gnocchi and broccoli to a pan of salted boiling water and cook for 2min, until the gnocchi comes to the surface and the broccoli is just cooked through. Drain well, reserving 100ml (3½fl oz) of cooking water.

4 Tip gnocchi, broccoli and reserved cooking water into the pan with the anchovies, stir to coat well and continue cooking over a low heat for 1-2min, until the liquid begins to thicken.

5 To serve, divide among 4 bowls and sprinkle over the crispy breadcrumbs and extra grated Parmesan, if you like.

PER SERVING 341cals, 9g protein, 13g fat (2g saturates), 44g carbs (3g total sugars), 4g fibre

GH TIP Adapt recipe with seasonal vegetables – try it with asparagus, kale, chard or runner beans.