Tender and pillowy potato gnocchi is tossed through a luscious crème fraîche and Dijon mustard sauce. Speckled with roasted broccoli and sprinkled with toasted sunflower seeds for a crunch – this dish is absolutely delectable!
Creamy Roasted Broccoli Gnocchi
Creamy Roasted Broccoli Gnocchi
with lemon & sunflower seeds
Hands on Time: 10 - 25 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Broccoli Florets
- Creme Fraiche
- Dijon Mustard
- Lemon
- Onion
- Potato Gnocchi
- Spinach
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
BUBBLING GNOCC
Boil the kettle. Place a pot for the gnocchi over high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving a cup of gnocchi water, and toss the gnocchi with some oil to prevent sticking.
SUNNY SEEDS
Place the sunflower seeds in a pan (large enough for the gnocchi) over a medium heat. Toast the seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
YOU BROCC MY WORLD
Return the pan to a medium heat with a drizzle of oil. When hot, add the broccoli pieces and fry for 4-5 minutes until lightly charred, shifting occasionally. Add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the shredded spinach and fry for 2-3 minutes until wilted, shifting occasionally.
ALL TOGETHER NOW
When the spinach is wilted, add the cooked gnocchi to the pan along with the crème fraîche, the mustard, and the juice of 1 lemon wedge. Mix until fully combined. Add the reserved gnocchi water in 50ml increments until saucy or the desired consistency. Season to taste.
LUSCIOUS DELICIOUS
Serve up a heaping helping of the creamy broccoli gnocchi. Sprinkle over the toasted sunflower seeds. Serve any remaining lemon wedges on the side. Tuck in, Chef!
Potato Gnocchi - 200g
Sunflower Seeds - 10g
Broccoli Florets - 100g
Onion - 1
Spinach - 50g
Crème Fraîche - 40ml
Dijon Mustard - 10ml
Lemon - 1
BUBBLING GNOCC
Boil the kettle. Place a pot for the gnocchi over high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving a cup of gnocchi water, and toss the gnocchi with some oil to prevent sticking.
SUNNY SEEDS
Place the sunflower seeds in a pan (large enough for the gnocchi) over a medium heat. Toast the seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
YOU BROCC MY WORLD
Return the pan to a medium heat with a drizzle of oil. When hot, add the broccoli pieces and fry for 4-5 minutes until lightly charred, shifting occasionally. Add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the shredded spinach and fry for 2-3 minutes until wilted, shifting occasionally.
ALL TOGETHER NOW
When the spinach is wilted, add the cooked gnocchi to the pan along with the crème fraîche, the mustard, and the juice of 2 lemon wedges. Mix until fully combined. Add the reserved gnocchi water in 50ml increments until saucy or the desired consistency. Season to taste.
LUSCIOUS DELICIOUS
Serve up a heaping helping of the creamy broccoli gnocchi. Sprinkle over the toasted sunflower seeds. Serve any remaining lemon wedges on the side. Tuck in, Chef!
Potato Gnocchi - 400g
Sunflower Seeds - 20g
Broccoli Florets - 200g
Onion - 1
Spinach - 100g
Crème Fraîche - 85ml
Dijon Mustard - 20ml
Lemon - 1
BUBBLING GNOCC
Boil the kettle. Place a pot for the gnocchi over high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving a cup of gnocchi water, and toss the gnocchi with some oil to prevent sticking.
SUNNY SEEDS
Place the sunflower seeds in a pan (large enough for the gnocchi) over a medium heat. Toast the seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
YOU BROCC MY WORLD
Return the pan to a medium heat with a drizzle of oil. When hot, add the broccoli pieces and fry for 5-6 minutes until lightly charred, shifting occasionally. Add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the shredded spinach and fry for 3-4 minutes until wilted, shifting occasionally.
ALL TOGETHER NOW
When the spinach is wilted, add the cooked gnocchi to the pan along with the crème fraîche, the mustard, and the juice of 3 lemon wedges. Mix until fully combined. Add the reserved gnocchi water in 50ml increments until saucy or the desired consistency. Season to taste.
LUSCIOUS DELICIOUS
Serve up a heaping helping of the creamy broccoli gnocchi. Sprinkle over the toasted sunflower seeds. Serve any remaining lemon wedges on the side. Tuck in, Chef!
Potato Gnocchi - 600g
Sunflower Seeds - 30g
Broccoli Florets - 300g
Onion - 1
Spinach - 150g
Crème Fraîche - 125ml
Dijon Mustard - 30ml
Lemon - 1
BUBBLING GNOCC
Boil the kettle. Place a pot for the gnocchi over high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving a cup of gnocchi water, and toss the gnocchi with some oil to prevent sticking.
SUNNY SEEDS
Place the sunflower seeds in a pan (large enough for the gnocchi) over a medium heat. Toast the seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
YOU BROCC MY WORLD
Return the pan to a medium heat with a drizzle of oil. When hot, add the broccoli pieces and fry for 5-6 minutes until lightly charred, shifting occasionally. Add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the shredded spinach and fry for 3-4 minutes until wilted, shifting occasionally.
ALL TOGETHER NOW
When the spinach is wilted, add the cooked gnocchi to the pan along with the crème fraîche, the mustard, and the juice of 4 lemon wedges. Mix until fully combined. Add the reserved gnocchi water in 50ml increments until saucy or the desired consistency. Season to taste.
LUSCIOUS DELICIOUS
Serve up a heaping helping of the creamy broccoli gnocchi. Sprinkle over the toasted sunflower seeds. Serve any remaining lemon wedges on the side. Tuck in, Chef!
Potato Gnocchi - 800g
Sunflower Seeds - 40g
Broccoli Florets - 400g
Onion - 1
Spinach - 200g
Crème Fraîche - 170ml
Dijon Mustard - 40ml
Lemon - 1
Woolies Products in this dish
