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Essential Olive Oil500ml
500mlItem price
£4.00Price per unit
80p/100ml0 added
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It's worth browning off the cooked gnocchi, as the crisp texture turns this dish into something special. The the gnocchi is mixed in with fresh cherry tomatoes and sliced garlic and fresh red chilli.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Heat 2 tbsp oil in a large frying pan and gently sauté the garlic and chilli until golden – about 2 minutes. Add the tomatoes, then remove from the heat and set aside.
Bring a large pan of salted water to the boil. Add the broccoli and simmer for 1 minute, then scoop out, rinse in cold water, drain and roughly chop. Add the broccoli to the tomatoes.
Place the gnocchi in the boiling water; when they float to the top, after 2-3 minutes, scoop them out, then dry on kitchen paper. Reserve a cupful of the cooking water.
Heat a second frying pan with 1 tbsp oil. Add the gnocchi and fry for 5 minutes, until golden on both sides. Reheat the sauce, add the gnocchi and gently mix together with the remaining 1 tbsp oil and a splash of the reserved cooking water. Sprinkle with the hazelnuts, lemon zest and cheese to serve.
Typical values per serving when made using specific products in recipe
Energy | 2,089kJ/ 499kcals |
---|---|
Fat | 25.5g |
Saturated Fat | 5.5g |
Carbohydrates | 52.2g |
Sugars | 3.1g |
Fibre | 3.9g |
Protein | 15.2g |
Salt | 1.3g |
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