Roasted Gnocchi with Purple Sprouting Broccoli & Mushrooms
Katy Hackforth
2 servings
10 minutes
772
British
Main
Enjoy roasted gnocchi, purple sprouting and mushrooms in this quick and scrumptious vegan supper recipe. Leafier and deeper in colour than regular broccoli, purple sprouting is at its best between February and April. Taken from Four Seasons Cookbook.
Ingredients
- Potato gnocchi 400g pack
- Chestnut mushrooms 300g (11oz), halved if large
- Garlic 2 cloves, peeled and cut into slivers
- Sage leaves 6, torn in half
- Pine nuts 2 tbsp
- Light olive oil 3 tbsp
- Purple sprouting broccoli 250g (9oz), trimmed
- For the dressing
- Lemon 1, juice only
- Olive oil 3 tbsp
- Garlic 1 clove, peeled and finely chopped
- Salt 1 tsp
- Fresh chives or parsley 2 tbsp chopped
Find this recipe in the Four Seasons Cookbook
Directions
Preheat the oven to 220ºC/200ºfan/Gas 7
- Place the gnocchi in a large bowl and pour on just enough boiling water to cover
- Leave to stand for 2 minutes then drain thoroughly
- Spread the gnocchi and mushrooms in a large roasting tin and scatter on the garlic, sage and pine nuts
- Drizzle with the oil and season with salt
- Gently mix all together
- Roast for 10 minutes then gently turn the ingredients to mix and add the purple sprouting
Roast for a further 15-20 minutes or until the gnocchi are golden brown and the purple sprouting is tender and crisping around the edges
- Meanwhile, pop the dressing ingredients into a lidded jar and shake thoroughly to blend
- Pile the gnocchi and vegetables onto two plates and drizzle over the dressing
- Serve immediately.