The quantities provided above are averages only.
400 grams
Gnocchi
(Contains: Cereals containing gluten, Wheat May be present: Mustard, Soya)
110 grams
Creme Fraiche
(Contains: Milk)
1 unit(s)
Broccoli
2 unit(s)
Garlic
40 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
120 grams
Baby Spinach
1 sachet(s)
Vegetable Stock
10 grams
Hazelnuts
(Contains: Hazelnuts, Nuts)
1 sachet(s)
Garlic & Herbs
to taste
Salt
tsp
Pepper
tbsp
Oil
to taste
Water
Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces. Peel and grate the garlic (or use a garlic press). Bash or roughly chop the hazelnuts.
Place a pan over medium-high heat with a drizzle of oil.
Once hot, add the gnocchi. Cook, shifting regularly, until golden and crispy all over, 8-12 mins. Add the broccoli and garlic for the last 6-8 mins.
Reduce the heat to medium-low and add the spinach, stock, creme fraiche, Italian-style cheese, garlic herb mix and 100ml water (per 2P). Season to taste with salt and pepper.
Tip: Add a splash of water to loosen the sauce if needed.
Divide the gnocchi between two bowls. Scatter the hazelnuts and remaining cheese over the top.

