Gnocchi with blue cheese and Tenderstem® broccoli

Cook gnocchi and Tenderstem® broccoli in a creamy blue cheese sauce, then serve with a zingy parsley salad. This easy veggie meal is ready in just 20 minutes.

  • Prep:10 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 953
  • fat 60g
  • saturates 36g
  • carbs 71g
  • sugars 0g
  • fibre 8g
  • protein 28g
  • salt 6.5g


  • 400g fresh gnocchi
  • 200g Tenderstem® broccoli
  • 150g crème fraîche
  • 150g creamy blue cheese
  • 1 tbsp olive oil
  • ½ tbsp red wine vinegar
  • 1 tbsp drained capers
  • 6 pitted green olives, sliced
  • small bunch of parsley, most roughly chopped, some leaves left whole
  • ¼ small red onion, finely sliced


  1. Bring a large pan of salted water to the boil, then lower in the gnocchi and Tenderstem® broccoli. Simmer for 4-5 mins until the gnocchi rise to the surface of the water and the Tenderstem® broccoli is bright green. Drain well, reserving a cup (about 150ml) of the cooking water.

  2. To make the salad, whisk the olive oil and vinegar together in a bowl with some seasoning. Add the remaining ingredients and toss well to coat in the dressing. Set aside.

  3. Heat the crème fraiche, blue cheese and 100ml pasta water in a wide pan over a medium heat, stirring together to make a sauce. Season with pepper and a little salt (the blue cheese will add some saltiness). When bubbling, smooth and combined, tip in the gnocchi and Tenderstem® broccoli. Toss everything together briefly, adding a splash more pasta water to help the sauce coat the gnocchi if needed. Divide between two bowls and serve with the parsley salad.

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