Purple sprouting broccoli & Gorgonzola gnocchi

Preheat the oven to 220ºC, gas mark 7. Put the gnocchi in a roughly  30x18cm baking dish, toss with 1 tbsp oil, season and cook for 15 minutes. Meanwhile, cut the broccoli florets from the stalks. Halve the stalks lengthways and cut into equal lengths. Add the stalks and florets to the gnocchi dish, drizzle with another 1 tbsp oil and cook for a further 15 minutes.

Meanwhile, heat the remaining 1 tbsp oil in a large pan over a medium heat. Add the lardons and cook for 2 minutes, then stir in the onion. Fry for 15 minutes, stirring, until the onion is soft and starting to brown, then stir in the garlic and cook for 1 minute. Pour over the wine, scraping the bottom of the pan, and bubble for about 5 minutes until syrupy. Stir in the cream and cheese, then increase the heat to medium-high and cook for 7-10 minutes more, until the cheese has melted and the sauce has thickened.

Heat the grill to high. Put the baked gnocchi and broccoli into the cream sauce, stir well to combine and season. Pile back into the baking dish and grill for 5-6 minutes until bubbling and turning golden.