Creamy broccoli gnocchi

• crème fraîche↗3 tbsp tbsp
• Dijon mustard↗½ tbsp tbsp
• lemon↗½

  zest and juice

• broccoli with long stems↗200g g

  each cut into 3 pieces

• fresh gnocchi↗350g g
• olive oil↗2 tbsp tbsp
• frozen peas↗100g g
• toasted pine nuts1 tbsp tbsp

Step-by-step instructions

1. 1

   Combine the crème fraîche, mustard and lemon juice. Set aside. Bring a large pot of salted water to a boil. When boiling, add the broccoli and cook for 3 minutes, then add the gnocchi. Cook until the gnocchi float to the surface, which will take only about 1 minute, watch them, then drain the water.

2. 2

   Heat the oil in a large non‑stick skillet and, once hot, add the gnocchi, broccoli and frozen peas. Stir in the hot oil for 1 minute, then fold in the crème fraîche mixture. Season to taste. When everything is heated through, divide onto plates and sprinkle with lemon zest and pine nuts.