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Gnocchi with broccoli, peas, pancetta and blue cheese
This pasta dish has been created by our team of culinary experts, influenced by the Italian style of cooking and flavours.
View the recipe card here
This pasta dish has been created by our team of culinary experts, influenced by the Italian style of cooking and flavours.
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
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.
Cook the gnocchi as per packet instructions. Drain, rinse in cold water and drain again. Dress with olive oil.
Blanch in boiling water and refresh.
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.
Heat 50ml of oil in a non-stick pan and panfry the gnocchi till its starts to colour and turn golden.
Mix the gnocchi, cream and fried onions together and heat up with the peas and broccoli and adjust the seasoning.
Finley add the crumbed stilton, stir and top with the walnut crumb.