Ingredients

  • 500g gnocchi
  • 300g purple sprouting broccoli
  • 1 tbsp olive oil
  • For the butter:
  • 100g Kerrygold Salted Butter, at room temperature
  • 30g drained anchovy fillets, roughly chopped
  • 1 tsp smoked paprika
  • 1 tsp sage leaves, freshly chopped
  • Pinch of black pepper

Directions

1. Start by making the flavoured butter, combining the anchovies, paprika, sage leaves and black pepper to the butter. Combine well and set aside.

2. Bring a pan of lightly salted water to a boil and blanch the broccoli stems for 2-3 minutes and drain.
3. In a large frying pan heat up the olive oil and fry the gnocchi straight from the pack until golden. Add the flavoured butter

to the pan along with the broccoli stems and coat thoroughly.
4. To serve, top with peppery rocket leaves and Parmesan shavings.

Serving suggestion:

Parmesan shavings Rocket

explore our

Similar Recipes

Main courses

Butternut Squash Crumble

1. Preheat the oven to 180C/160C Fan/Gas Mark 4....

Serves 6
Lunch

Ploughman’s Open Sandwich

...

Serves 4

Sirloin Steaks with a Porcini, Black Garlic and Thyme Butter

1. Remove the steaks from the fridge and transfer to a plate. Season with sal...

Serves 2
Main courses

Broad Bean and Asparagus Risotto

...

Serves 4
Baking

Crumpets

Add the flours into a mixing...

Desserts

Baked Strawberry Cheesecake

Preheat oven t...

Serves 10

Smoked Haddock Corn Chowder

Why not try Clodagh McKenna's fantastic Smoked Haddock Corn Chowder recipe?...

Serves 6
see more