Ingredients:
400g fresh gnocchi
200g Tenderstem broccoli
150g crème fraîche
150g creamy blue cheese
1 tbsp olive oil
½ tbsp red wine vinegar
1 tbsp drained capers
6 pitted green olives, sliced
Small bunch of parsley, most roughly chopped, some leaves left whole
¼ small red onion, finely sliced
Method:
Cook Gnocchi and Broccoli:Bring a large pan of salted water to the boil.Lower in the gnocchi and Tenderstem broccoli.Simmer for 4-5 minutes until the gnocchi rise to the surface and the broccoli is bright green.Drain well, reserving a cup (about 150ml) of the cooking water.
Make the Salad:In a bowl, whisk the olive oil and red wine vinegar together with some seasoning.Add the capers, sliced green olives, chopped parsley, whole parsley leaves, and finely sliced red onion.Toss well to coat in the dressing. Set aside.
Prepare the Sauce:In a wide pan over medium heat, combine the crème fraîche, blue cheese, and 100ml of the reserved pasta water.Stir together to make a sauce.Season with pepper and a little salt (the blue cheese will add some saltiness).Heat until bubbling.
Combine and Serve:Add the cooked gnocchi and Tenderstem broccoli to the pan with the sauce.Toss everything together until well coated.Serve the gnocchi and broccoli mixture hot, topped with the prepared salad.
