Gnocchi with blue cheese and long-stem broccoli

• fresh gnocchi400g g
• long-stem broccoli↗200g g
• crème fraîche↗150g g
• creamy blue cheese↗150g g
• olive oil↗1 tbsp 1 tbsp
• red wine vinegar↗½ tbsp ½ tbsp
• drained capers↗1 tbsp 1 tbsp
• pitted green olives↗6

  sliced

• parsley↗small bunch of

  most roughly chopped, some leaves left whole

• small red onion↗¼

  finely sliced

Step-by-step instructions

1. 1

   Bring a large pan of salted water to the boil, then lower in the gnocchi and long-stem broccoli. Simmer for 4-5 mins until the gnocchi rise to the surface of the water and the long-stem broccoli is bright green. Drain well, reserving a cup (about 150ml) of the cooking water.

2. 2

   To make the salad, whisk the olive oil and vinegar together in a bowl with some seasoning. Add the remaining ingredients and toss well to coat in the dressing. Set aside.

3. 3

   Heat the crème fraiche, blue cheese and 100ml pasta water in a wide pan over a medium heat, stirring together to make a sauce. Season with pepper and a little salt (the blue cheese will add some saltiness). When bubbling, smooth and combined, tip in the gnocchi and long-stem broccoli. Toss everything together briefly, adding a splash more pasta water to help the sauce coat the gnocchi if needed. Divide between two bowls and serve with the parsley salad.