- 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 and freshly ground pepper
- 3 tbsp olive oil
1. Fill a medium pan with water. Add a pinch of salt, pop on the hob and bring to the boil.
2. Peel the red onion and thinly slice it. Trim the Tenderstem® broccoli and chop the florets into bite-size pieces. Halve the cherry tomatoes. Halve the chilli, flicking out the seeds and membrane if you prefer less heat. Finely chop the chilli. Set the veg to one side, keeping them separate.
3. Strip the kale leaves off their stalks. Roughly tear the leaves into a food processor. Pick in the mint leaves. Peel and grate in the garlic clove. Tip in the pine nuts. Zest and juice in the lemon. Pour in 2 tbsp olive oil and add a pinch of salt and pepper. Whizz to finely chop into a pesto. If you don’t have a food processor handy, you can crush the ingredients together with a pestle and mortar, or use a knife to chop everything as finely as possible for a slightly more rustic pesto.
4. Pour 1 tbsp olive oil into a large frying pan and warm to a medium-high heat. Add the Tenderstem® broccoli, red onion and chilli into the pan. Season with a pinch of salt and pepper. Fry for 5 mins, stirring every so often, till the veg are tender and slightly charred. Add the cherry tomatoes and continue to fry for 3 mins.
5. While the veg fry, the water in the other pan should be boiling. Carefully drop the gnocchi into the boiling water and simmer for 3-4 mins, till the gnocchi rise to the surface. Use a slotted spoon to lift the cooked gnocchi out of the water and into to the pan with the veg.
6. Spoon the kale pesto into the frying pan and stir to coat the veg and gnocchi. Divide the dish between a few plates and top with dollops of soft sheep's cheese to serve.