Tenderstem® Broccoli Gnoccholi
Created by Annie Taylor
An intuitive cook, I rarely follow a recipe without tweaking it. I love food without faff. Friends and family love my creations, except those stuffed onions in 1998 (the less said about them the better). Cooking should always, always be fun.
- Created by Annie Taylor
- 20 mins preparation
- 20 mins cooking
- Serves 2
Soft pillows of gnocchi dressed with a vibrant, tasty, Tenderstem® pesto. This dish was christened Broccoli Gnoccholi by my family.
- 1 pack of gnocchi
- 125g of Tenderstem® broccoli
- 30g pine nuts (toasted)
- 25g of basil leaves
- 30g parmesan cheese (shaved)
- 2 garlic cloves finely chopped
- 2 tsp dried chilli flakes
- Juice and zest of half a lemon
- 3 tbsp of olive oil
- A small piece of chorizo sausage, finely chopped,
- Vine tomatoes
Cook the Tenderstem® broccoli in a large pan of boiling water until just tender, then quickly cool in cold water. This should take around 5 minutes. The water can be saved and used to cook the gnocchi.
Pop some little vine tomatoes sprinkled with olive oil into a hot oven to cook for ten minutes.
Meanwhile fry the chorizo pieces until golden.
Add the gnocchi to the pan of boiling water and cook as per the instructions on the pack, usually approx 6 minutes.
While the gnocchi cooks, add all of the remaining ingredients (keeping back a couple spears of Tenderstem® broccoli) to a processor, add seasoning and whizz until combined. Trickle in the olive oil until the consistency of the pesto is soft but not too runny. Check seasoning.
Remove the cooked gnocchi from pan. Gently mix through a generous few spoonfuls of the Tenderstem® pesto.
Serve on a warm plate. Top the Broccoli Gnoccholi with chorizo crumbs, parmesan shavings and the oven-baked vine tomatoes. Warm the spears of Tenderstem® you kept back by plunging them briefly into boiling water and add to the plate for the finishing touch.