| 700g gnocchi | |
| 2 Shallot | |
| 2 Garlic Clove | |
| 6 tbsp Parsley | |
| 300g Mushrooms | |
| 40g Parmesan | |
| 500g broccoli | |
| 400ml Crème Fraîche |
| 1. | Preheat your oven to 100°C |
| 2. | Heat 2 tbsp olive oil in a frying pan over a medium–high heat. Once hot, add the gnocchi. Fry until crispy around the edges (about 8 mins) then transfer to a baking tray. Cook the gnocchi in batches if your frying pan is not big enough to cook all the gnocchi in a single layer (you want it brown and crispy). Pop the baking tray with your gnocchi into your oven to keep warm. Keep the pan for making your sauce. |
| 3. | Meanwhile, prep the shallot, garlic and parsley. Cut the mushrooms into quarters and grate the hard Italian cheese. Cut the broccoli into bite-sized florets (like small trees). Bring a large pot of water to the boil with 1 tsp salt. Cook the broccoli in the boiling water for 3 mins, then remove, drain and keep to the side. |
| 4. | Heat 1 tbsp olive oil in your (now empty) frying pan over a high heat. Add the shallot and cook for 4 mins or until soft. Add another 1 tbsp olive oil if the pan is quite dry, together with the mushrooms and cook for 5 mins, until they are nice and soft. Add the garlic and cook for 1 min more. |
| 5. | Add 100ml water and a few grinds of black pepper to the pan. Allow to simmer over a medium heat for around 8 mins until the water has almost completely gone. |
| 6. | Stir the crème fraîche into your mushroom mixture. Add your gnocchi, broccoli, half the parsley and cheese and give it all a good stir, making sure everything is nicely warmed through. Taste for seasoning and add more salt and black pepper if necessary. Divide your gnocchi between your bowls and top with the remaining grated cheese and parsley. |
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