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

Sausage Tray Bake

1. Preheat the oven to 210C/190 C Fan/Gas Mark 6. 2. Arrange all of th...

Serves 4
Baking

Kerrygold Shortbread Easter Egg Biscuits

1. Preheat the oven to 180C/160C Fan/Gas Mark 4 2. Rub butter and sug...

Serves 18
Main courses

Broad Bean and Asparagus Risotto

...

Serves 4

Coffee Cake

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

Serves 16

Seared Lamb and Blue Cheese Butter Open Sandwiches

...

Serves 4

Cornbread Chilli Pie

Heat the oven to 180c. Heat a large, non-stick pan. Crumbl...

Serves 4
Main courses

Butternut Squash Gnocchi with Sage Butter Sauce

Heat a fan oven to 200˚c. 1. Tip the squash into a roasting tray. To...

Serves 2
see more