Whip up this delight for a quick weeknight dinner. The creamy cheesiness is set off beautifully by the slightly bitter broccoli and walnuts, tangy mustard and sweet, fresh peas. Tasty and incredibly more-ish. Will make you want to lick the bowl. And no-one would judge you if you did
- 500g bag fresh gnocchi
- 200g pack long stem broccoli
- 100g frozen petit pois
- 50g walnut pieces
- 100ml double cream
- 2 tbsp dijon mustard
- 50g gruyere, grated
- 1 tbsp olive oil
- Toast walnuts in a dry pan over a medium heat. Don’t allow to burn or they’ll go bitter
- Cut the broccoli stems into halves/thirds
- Boil large pan of water
- Add broccoli and cook for 3 mins then drain, keeping a cup of the broccoli-water on one side
- Heat large non-stick frying pan with olive oil
- Tip in broccoli, gnocchi and frozen peas
- Fry for 2 mins then add mustard and cream
- Stir together, bring to a bubble, taste and season. Add a little broccoli-water if it gets too thick
- Turn off the heat, add cheese and walnuts and stir together
- Serve straight away
Sophie cooks 