- 1 red onion
- 200g Tenderstem® broccoli
- 250g cherry vine tomatoes
- 1 chilli
- 100g kale
- A handful of mint, leaves only
- 1 garlic clove
- 1 lemon
- 25g pine nuts
- 400g gnocchi
- 100g Petit Brebis sheep's cheese
- Sea salt
- 3 tbsp olive oil
- Freshly ground pepper
- Medium pan with lid
- Food processor or pestle and mortar (optional)
- Large frying pan
- 1.
Fill a medium pan with water and add a pinch of salt. Cover, set on a high heat and bring to the boil.
- 2.
Peel the red onion and thinly slice it. Trim the Tenderstem® broccoli and chop the florets and stems into bite-size pieces. Halve the cherry tomatoes. Halve the chilli, flicking out the seeds and white pith for less heat. Finely chop the chilli. Set the veg to one side, keeping them separate.
- 3.
Strip the kale leaves from their thick stalks. Roughly tear the kale leaves then pop them into a food processor. Add the mint leaves. Peel and grate in the garlic. Tip in the pine nuts. Grate in the lemon zest and squeeze in the juice. Pour in 2 tbsp olive oil and add a pinch of salt and pepper. Whizz till everything is finely chopped. If you haven't got a food processor to hand, see our tip.
- 4.
Warm 1 tbsp olive oil in a large frying pan on a medium-high heat. Add the broccoli, red onion and chilli. Season and fry for 5 mins, stirring every so often, till tender and slightly charred.
- 5.
Add the cherry tomatoes to the pan and continue to fry, stirring often, for 3 mins.
- 6.
The water in the other pan should be boiling. Carefully drop in the gnocchi and simmer for 3-4 mins, till the gnocchi rise to the surface. Use a slotted spoon to lift the cooked gnocchi into the pan with the veg.
- 7.
Tip the kale pesto into the frying pan. Stir well to coat. Divide the gnocchi and veg between a couple of warm plates. Top with spoonfuls of sheep's cheese and serve.