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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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