Broccoli & blue cheese gnocchi

Figs add a burst of freshness to this decadent main dish.

SERVES 4 PREP 20min COOK about 30min

• 300g (11oz) broccoli florets

• 500g pack gnocchi

• 50g (2oz) butter

• 50g (2oz) plain flour

• 500ml (17fl oz) milk

• 125g (4oz) vegetarian blue cheese, crumbled into 1cm (½in) pieces

• 4 fresh figs, halved

• 1tbsp grated vegetarian Parmesan-style cheese

1 Preheat oven to 180°C (160°C fan) mark 4. Bring a large pan of salted water to the boil and cook broccoli for 3min. Lift out with a slotted spoon on to kitchen paper. Add gnocchi to pan and boil for about 40sec or until they bob to the surface. Drain and leave to dry.

2 Melt the butter in the empty pan over a medium heat. Add the flour and cook, stirring, for 1min. Remove from heat and gradually whisk in the milk until smooth. Return to heat and cook, whisking for about 3min until thickened. Stir in most of the blue cheese to melt. Check the seasoning.

3 Pour half the sauce into a 1.6 litre (2¾ pint) ovenproof dish. With more kitchen paper, blot excess moisture from broccoli and scatter it into dish with the gnocchi and figs. Top with the remaining sauce and blue cheese, and the Parmesan-style cheese.

4 Cook in the oven for 20min until bubbling and golden. Serve with a green salad, if you like. PER SERVING: CALS 669; FAT 26g; SAT FAT 16g; CARBS 82g