Gnocchi with broccoli, peas, pancetta and blue cheese

Serves 4.

600g gnocchi

240g broccoli, chopped

240g peas

120ml double cream

80g stilton cheese, crumbled

3 garlic cloves, sliced

120g onion

100g smoked pancetta, chopped 1cm pieces

Small handful of thyme, roughly chopped

Pinch of sea salt

Pinch of cracked black pepper

100ml olive oil

Walnut crumb:

10g Italian hard cheese, shaved

40g breadcrumbs

40g walnut pieces, finely chopped and toasted

20g crispy onions

1 garlic clove, crushed

2 lemons

3 sprigs of thyme

Pinch of chilli flakes

Pinch of yeast

Pinch of sea salt

Pinch of cracked black pepper

2 tbsp olive oil

Adults need around 2000Kcal/8400kJ a day

Typical values per portion: Energy 875Kcal/3658kJ

1. For the walnut crumb: Mix garlic with the oil and add the breadcrumbs, salt and pepper and mix well. Roast in the oven at 160 degrees for approximately 15 minutes until golden, stirring from time to time. Allow to cool. Add zest of two lemons, yeast flakes, crispy onions, chilli, Italian hard cheese and check the seasoning. Store in an airtight container.

2. Cook the gnocchi as per packet instructions. Drain, rinse in cold water and drain again. Dress with olive oil.

3. Blanch in boiling water and refresh.

4. Heat 50ml of olive oil and add the onions, pancetta and garlic and cook till starting to brown, add the thyme and remove from the stove.

5. Heat 50ml of oil in a non-stick pan and panfry the gnocchi till its starts to colour and turn golden.

6. Mix the gnocchi, cream and fried onions together and heat up with the peas and broccoli and adjust the seasoning.

7. Finley add the crumbed stilton, stir and top with the walnut crumb.