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Parmesan and chive gnocchi

with sweet stem broccoli and parsley pesto

Ready in around 15 mins

RECIPE FACT:
Also known as tender stem broccoli, this hybrid vegetable is a cross between Kai lan and regular broccoli cultivated in Japan in the 90s.
Nutritional Info:
  • Energy: 2,803kJ (670kcal)
  • Protein: 23g
  • Carbohydate: 54g
  • Sugars: 6g
  • Fat, total:38g
  • Saturated:14g
  • Sodium:1,256mg
  • Contains:Almonds, Cashews, Gluten, Milk, Sulphites, Wheat
Serving Amount:
Serves 1 person
Cooking Instructions:
  • 1. TO COOK THE SWEET STEM BROCCOLI:

    Cut the woody ends of the sweet stem broccoli. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the sweet stem broccoli then season with salt and cook for 4-6 mins, turning regularly until cooked through. Remove from the pan and cover to keep warm.

  • 2. TO COOK THE PARMESAN AND CHIVE GNOCCHI:

    Place the pan back over a medium-high heat with a drizzle of oil. Once hot, add the gnocchi and cook for 2-3 mins, turning occasionally to lightly brown. Turn the heat to medium, add the Parmesan and chive cream and peas then cook for a further 2-3 mins.

  • TO SERVE:

    Spoon the Parmesan and chive gnocchi into a bowl then top with pan-seared sweet stem broccoli and a handful of rocket. Dollop with parsley pesto and sprinkle over truffled almonds.

Ingredients In your box:
  • 1 pack of gnocchi
  • 1 pack of rocket
  • 1 pot of parmesan and chive cream
  • 1 pot of parsley pesto
  • 1 pot of peas
  • 1 bag of sweet stem broccoli
  • 1 sachet of truffled almonds

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