I have a bit of a love-hate relationship with broccoli. I go through phases of loving it and then suddenly I can’t be in a room with it. I’m currently in a loving it phase, and I think the tenderstem broccoli really helps this recipe. I enjoy gnocchi, but they’re so tiny I often end up wolfing them down and the meal is over too fast. Cutting up the broccoli means you need to take your time, and helps to scoop up all that lovely cream. If you don’t like gnocchi or can’t get hold of them, I’ve made this before using pasta and it works just as well.
Another thing I love about this recipe is that the cream is not cream, but creme fraiche. Makes me feel so virtuous. I took this recipe from BBC good food and edited the proportions somewhat.
knob of butter
2 garlic cloves, crushed
300ml vegetable stock
150ml low fat creme fraiche
75g vegetarian parmesan, grated
500g tenderstem broccoli
Takes about 20 minutes to make
Stage one: Fill the kettle and set to boil. Melt a knob of butter over a low heat and heat the garlic in it until fragrant. Then add the vegetable stock, and boil until the reduced by 2/3.
Stage two: While the stock is reducing, put the broccoli in a large pan and pour the boiling water over it. Boil for about 2 minutes, then add in the gnocchi and cook for about 2 minutes more. I love when you get to do that in a recipe. Saves so much washing up. When it’s cooked, drain.
Stage three: The stock and garlic should now be reduced. Take it off the heat and whisk in the creme fraiche, and then the parmesan. The mixture gets lovely and thick. Serve the broccoli and gnocchi into bowls, and then pour the parmesan cream over the top. It is very important to eat the gnocchi with a spoon to scoop up as much of the cream as possible.