The weather has changed here it’s got abit colder. Mad really as I was sunbathing yesterday! I fancied something comforting and had some blues cheese leftover from the weekend. Purple sprouting broccoli is in season right too which is awesome. This is comforting and all the flavours work so well. I think I’ll find it hard not to brown the gnocchi on the outside again whether it’s a pan or in the oven. It creates a delicious crust and a fluffy soft middle.
Ingredients (serves 2)
- 1/2 pack of fresh gnocchi, 150g
- 1 tbsp olive oil
- 100-150g purple sprouting broccoli, woody ends removed
- 75g smoked pancetta or bacon lardons
- 1 red onion, peeled and diced
- 200ml double cream
- 150g soft blue cheese like Gorgonzola
- Parmesan, grated, optional
- Sea salt and fresh black pepper
Directions
- Heat grill to high
- In a saucepan heat 1 tbsp olive oil. Add the gnocchi and fry for a few minutes turning until they start to colour and crisp up. Transfer to an ovenproof dish. Spread the broccoli over the gnocchi. If you like a soft texture blanch the broccoli in boiling salted for water for 2 minutes.
- In the saucepan you browned the gnocchi in, add the pancetta and red onion I didn’t add more oil as the pancetta released its yummy fat. Cook until the onion softens and pancetta starts to brown, about 2 – 3 minutes. Pour in the cream and blue cheese. Simmer for about 5 – 7 minutes stirring so the cream doesn’t burn to the bottom of the pan. The cheese should have melted and sauce reduced slighlty. Taste and season, l only needed a good crack of black pepper. No salt due to the pancetta and cheese.
- Pour the sauce around the gnocchi and broccoli. Give the dish a light shake so it distributes evenly. Keep repeating until the sauce has gone. grate over the Parmesan if using.
- Place under the grill and cook for 7 minutes. Have a check if it’s bubbling and starting to brown remove if it’s not quite done leave for another 2 mins. Remove and serve. Enjoy 😊
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