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
2 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
120 grams
Baby Spinach
1 sachet(s)
Vegetable Stock
10 grams
Hazelnuts
(Contains: Hazelnuts, Nuts)
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 5-6 mins. Once cooked remove from pan and set aside.
Return the pan medium heat and add the spinach, stock, garlic and herb mix and a splash of water, cook for 1-2mins. Then add the creme fraiche and half of the cheese. Season to taste with salt and pepper and add a splash of water to loosen the sauce if needed.
Toss the gnocchi in the sauce and divide between two bowls. Scatter the hazelnuts and remaining cheese over the top.

