Recipe for: Gnocchi with purple sprouting broccoli
I have never been a massive fan of gnocchi - those little Italian dumplings made of potato and flour which can so often be quite thick and leaden. But since discovering the Del Ugo Tricolour baby gnocchis (potato, spinach, tomato) - light as air and melt in the mouth, I am a convert. I keep mine in the freezer, and they can be boiled (without defrosting) in just a few minutes.
My favourite sauce recipe to go along with it is as follow:
Bring a large pot of water to a boil, throw in 240g frozen baby gnocchi, then throw in a piece of skinned salmon fillet, 1 minute after that throw in 100g chopped broccoli (I like the purple sprouting variety). When the gnocchi rise to the top, drain and put back into the pot. Now add a few tablespoons of walnut pasta sauce, 1tbs tomato paste, 1tbs creme fraiche, some salt and pepper, a drizzle of olive oil (or walnut oil), and that’s it.
For a vegetarian option, omit the salmon and bulk up on the broccoli, for a meaty option, omit the salmon and sprinkle some fried pancetta on the gnocchi once you have added the sauce.
