Sundried tomato gnocchi

Name: Sundried tomato gnocchi
Cook time: 15 min
Yield: 2
Cuisine: Mediterranean

with basil ricotta and toasted sunflower seeds

Ready in around 15 mins

RECIPE FACT:

Lycopene is a carotenoid found in tomato fruits, which is responsible for its bright red colour.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE SWEET STEM BROCCOLI:
Trim the woody ends off the sweet stem broccoli and cut into small bite-sized pieces.
2. TO COOK THE VEGETABLES AND GNOCCHI:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the sweet stem broccoli, season with salt and cook for 1-2 mins. Add the gnocchi and cook for 2-3 mins, turning occasionally to lightly brown.
3. TO FINISH THE GNOCCHI:
Turn the heat to medium, add the sundried tomato ragu and peas then cook for a further 2-3 mins.
TO SERVE:
Spoon the sundried tomato gnocchi into bowls and dollop with whipped basil ricotta. Sprinkle over black pepper roasted seeds and top with a handful of rocket drizzled with olive oil.