Normal delivery and cut off days during the Christmas and New Year period.

Gnocchi with Gorgonzola fonduta, broccoli stems and basil

800g gnocchi (La Molisana Pastificio from Woolworths is pretty good)
2 tbsp olive oil
2 broccoli stems, halved lengthways and thinly sliced into half rounds
3 tbsp roasted pepitas
Basil, torn, to serve
Finely grated parmesan, to serve

For Gorgonzola fonduta, bring milk to the boil, then stir in Gorgonzola until melted (1-2 minutes). Blend with a hand blender/bamix until smooth, season to taste and keep warm.

Heat olive oil in a large frying pan over high heat. Add sliced broccoli stems, and fry until golden (2-4 minutes).

Cook gnocchi in a saucepan of boiling salted water until they float to the top. Drain, reserving some pasta water. Add gnocchi and 1 tbsp reserved water to broccoli stems. Serve topped with fonduta, pepitas, basil and parmesan.

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