Pan-Fried Gnocchi with Tomatoes, Purple Sprouting Broccoli, and Hazelnuts
Fresh and simple, with the added nutty dimension of the roasted hazelnuts. Why not toast a whole bag of hazelnuts and keep the rest to add to your morning porridge or a salad?
|25g (1oz)||blanched hazelnuts|
|3 tbsp||olive oil|
|500g (1lb 2oz)||potato gnocchi|
|200g (7oz)||purple sprouting broccoli, cut into 3cm (1.in) pieces|
|2||garlic cloves, thinly sliced|
|1||shallot, thinly sliced|
|250g (9oz)||mixed baby tomatoes, halved|
|pinch of chilli flakes|
|zest of 1 lemon|
|50g (2oz)||Parmesan cheese, coarsely grated|
1. Heat a large frying pan over a medium heat, and add the hazelnuts. Agitate the pan frequently until the nuts turn a golden brown and there is a delicious nutty toasted aroma. Do not turn your back on these or they will burn in an instant. Remove the hazelnuts from pan, and when cool enough, roughly chop. Wipe the pan with kitchen paper.
2. Heat 1 tablespoon of the oil and butter in a large frying pan. Add the gnocchi and cook over a medium heat for 5 minutes, tossing regularly. Remove from the pan ready to use later.
3. Add another tablespoon of oil to the frying pan and add the broccoli; cook for 5 minutes until the broccoli is slightly charred. Remove using a slotted spoon ready to use later.
4. Return the frying pan to the heat and fry the garlic and shallot gently in the remaining tablespoon of oil for about 2 minutes, or until golden. Add the tomatoes and chilli flakes and cook for 2 minutes. Return the gnocchi and broccoli to the pan and gently toss together. Serve sprinkled with the hazelnuts, lemon zest and Parmesan.