Fill and boil your kettle. Zest and juice the lemon into small bowl. Peel and grate in the garlic. Finely chop the parsley leaves and stalks and add them to the bowl with ½ tbsp olive oil and plenty of salt and pepper. Set to one side.

Trim any dry ends off the broccoli, then chop the stems and florets into bite-sized pieces. Warm a frying pan on a medium-high heat for 2 mins. Tip in the walnuts and toast for 2-3 mins, shaking the pan now and then till they smell nutty and have darkened slightly. Tip the walnuts out onto a plate.

Meanwhile, pour the hot water from the kettle into a medium pan and add a good pinch of salt. Bring up to the boil. Drop in the gnocchi and cook for 3-5 mins till the gnocchi float to the top of the water, then drain and set to one side.

While the gnocchi cook, place the frying pan you cooked the walnuts in back on the heat and pour in ½ tbsp olive oil. Add the chopped broccoli and fry for5 mins, stirring every now and then, till tender and lightly charred. Pour in the lemon and garlic dressing and toss to coat the broccoli.

Add the cooked gnocchi to the pan and gently toss everything together to mix and dress.

Spoon the gnocchi onto 2 warm plates. Dot over the sheep's cheese and crumble over the toasted walnuts to serve.