Creamy Blue Cheese Gnocchi with Long-Stem Broccoli

Name: Creamy Blue Cheese Gnocchi with Long-Stem Broccoli
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 400 g fresh gnocchi; 200 g long-stem broccoli; 150 g Crème fraîche; 150 g creamy blue cheese; 1 tbsp olive oil; 0.5 tbsp red wine vinegar; 1 tbsp drained capers; 6 whole pitted green olives sliced; 1 bunch small bunch of parsley most roughly chopped, some leaves left whole; 0.25 whole small red onion finely sliced

A decadent and comforting vegetarian meal that pairs soft potato gnocchi with tender-crisp broccoli in a rich blue cheese sauce. Balanced by a zesty parsley and olive salad, this dish is perfect for a sophisticated weeknight dinner that comes together in just 20 minutes.

Servings2 Portions

Prep Time10 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

fresh gnocchi
400 g
long-stem broccoli
200 g
Crème fraîche
150 g
creamy blue cheese
150 g
olive oil
1 tbsp
red wine vinegar
0.5 tbsp
drained capers
1 tbsp
pitted green olives sliced
6 whole
small bunch of parsley most roughly chopped, some leaves left whole
1 bunch
small red onion finely sliced
0.3 whole

Step-by-Step Instructions

Bring a large pot of salted water to a rolling boil. Add the fresh gnocchi and long-stem broccoli together and simmer for 4-5 minutes. The gnocchi are ready when they float to the surface and the broccoli is bright green and tender. Drain well, ensuring you reserve at least 150ml of the starchy cooking water.

Prepare the refreshing side salad by whisking the olive oil and red wine vinegar in a bowl with a pinch of salt and pepper. Add the sliced olives, capers, red onion, and parsley. Toss well to ensure everything is evenly coated in the dressing, then set aside.

In a wide pan over medium heat, combine the crème fraîche, creamy blue cheese, and 100ml of the reserved cooking water. Stir frequently until the cheese melts and the sauce becomes smooth and starts to bubble. Season with black pepper; be cautious with extra salt as the blue cheese is naturally salty.

Add the drained gnocchi and broccoli to the pan with the sauce. Gently toss to coat every piece, adding a splash more of the reserved water if you prefer a thinner sauce consistency. Divide between two bowls and serve immediately with the prepared parsley salad on the side.