- 3 tbsp crème fraîche
- ½ tbsp Dijon mustard
- ½ lemon, zested and juiced
Lemon
le-mon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 200g Tenderstem broccoli, each cut into 3 pieces
- 350g fresh gnocchi
Gnocchi
noh-kee
An Italian dumpling made with semolina, flour, potatoes or ricotta and spinach cooked and eaten…
- 2 tbsp olive oil
Olive oil
ol-iv oyl
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
- 100g frozen peas
Peas
p-ees
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 1 tbsp toasted pine nuts
- Mix together the crème fraîche, mustard and lemon juice. Set aside. Bring a large pan of salted water to the boil. Once boiling, add the broccoli and cook for 3 mins, then tip in the gnocchi. Cook until the gnocchi begins to float to the surface, this will only take 1 min so keep an eye on them, then drain.
- Heat the oil in a large non-stick frying pan and, once hot, tip in the gnocchi, broccoli and frozen peas. Toss around in the hot oil for 1 min, then stir through the crème fraîche mixture. Season to taste. Once hot, spoon into bowls and top with the lemon zest and pine nuts.
