TODAY’S RECIPE: Creamy broccoli gnocchi

TASTY midweek veggie supper. Serves: 2.

Ingredients

3 tbsp creme fraiche ½ tbsp Dijon mustard ½ lemon, zested and juiced 200g Tenderstem broccoli, each cut into three pieces 350g fresh gnocchi 2 tbsp olive oil 100g frozen peas 1 tbsp toasted pine nuts

Method

1 Mix together creme fraiche, mustard and lemon juice. Set aside. Bring a large pan of salted water to the boil. Once boiling, add broccoli and cook for three minutes, then tip in the gnocchi. Cook for 1 minute until the gnocchi floats to the surface, then drain.

2 Heat oil in a large non-stick frying pan and, once hot, tip in the gnocchi, broccoli and frozen peas. Toss around in hot oil for 1 minute, then stir through creme fraiche mixture. Season to taste. Once hot, spoon into bowls and top with lemon zest and pine nuts.