Broccoli and spinach gnocchi
Broccoli and spinach gnocchi
Servings: 4 people
This is a fun way of jazzing up the packet gnocchi in your pantry or fridge. The sauce is loaded up with veg, and can be played with too, using up whatever’s in your crisper, and whatever dairy’s coming to best before.
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Ingredients
- 150 g spinach, cavolo nero or kale
- 1 head of broccoli stem included roughly chopped
- 1 cup frozen peas
- 2-3 cloves garlic
- ¼ cup cottage cheese, cream, creme fraiche or sour cream whatever dairy you’ve got to use up in your fridge
- 1 tsp salt flakes
- ½ tsp black or white pepper
- 100 g parmesan finely grated
- 1 kg ready made gnocchi
Instructions
- Fill a medium sized saucepan ½ full with well-salted water. Place on high and bring to a boil.
- Once boiled add in the broccoli and stems and cook for 3 minutes. You want them tender and still vibrant green. In your blender pop in the peas and garlic. Once broccoli is ready, add in the spinach and blanch for 30 seconds. Now you want to keep this cooking water so remove broccoli and spinach with a slotted spoon and pop into the blender.
- Whiz up the greens, splashing in a few tablespoons of water here to help loosen the mix. Don’t add too much though, as you still need to add the creamy part and you can always add some of the gnocchi water later if you need.
- Once the mix is blended, add in the cream (or whatever dairy you’ve got) and the grated cheese (saving a quarter of it for serving). Whiz together to form a vibrant and smooth green sauce. Check seasoning and place in a large serving or mixing bowl.
- Follow the packet instructions for cooking gnocchi in the reserved water. Once floating, remove with a slotted spoon straight into the vibrant green sauce. Mix about, and serve immediately.
- Finish with the remaining parmesan, dollops of creme fraiche or cottage cheese, then oil and freshly cracked pepper.
