Creamy broccoli gnocchi

n Serves 2 n Prep 10 mins n Cook 5 mins 3 tbsp crème fraîche

½ tbsp Dijon mustard

½ lemon, zested and juiced

200g long-stem broccoli, each cut

into 3 pieces

350g fresh gnocchi

2 tbsp olive oil

100g frozen peas

1 tbsp pine nuts, toasted 1 Mix together the crème fraîche, mustard and lemon juice in a bowl. Set aside. Bring a large pan of salted water to the boil.

Once boiling, add the broccoli and cook for 3 mins, then tip in the gnocchi. Cook until the gnocchi begins to float to the surface – this will only take 1 min or so, so keep an eye on them. Drain well.

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

PER SERVING 669 kcals, fat 36g, saturates 15g,

carbs 66g, sugars 6g, fibre 9g, protein 15g, salt 3.2g