Creamy, tangy, and packed with greens, this one-tray wonder is a weeknight hero. Roasting the leeks brings out their natural sweetness, while Dijon and crème fraîche add just the right amount of zing.
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Serves
4
Gnocchi
Tenderstem Broccoli
Leek
Garlic Clove
Dijon Mustard
Crème Fraîche
Vegetable Stock
Fennel Seed
Parmesan
Fresh Parsley
Olive Oil
Flaky Sea Salt
Black Pepper
Serves
4
Gnocchi
Tenderstem Broccoli
Leek
Garlic Clove
Dijon Mustard
Crème Fraîche
Vegetable Stock
Fennel Seed
Parmesan
Fresh Parsley
Olive Oil
Flaky Sea Salt
Black Pepper
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Step 1.
Preheat the oven to 180°C fan.
Step 2.
Prep the veg. Trim and discard the tough outer layer of the leeks, then cut them into 3cm chunks. Halve the Tenderstem broccoli. Peel and finely slice the garlic. Grate the Parmesan and set aside.
Step 3.
Make the dressing. In a small bowl, mix the crème fraîche and Dijon mustard with a good pinch of salt and pepper. Set aside.
Step 4.
Tip the leeks into a large roasting tray, drizzle with olive oil, scatter over the fennel seeds, and season well. Toss to coat and roast for 10 minutes.
Step 5.
Meanwhile, pour boiling water over the gnocchi in a large bowl. Leave to sit for 1 minute, then drain well.
Step 6.
Add the blanched gnocchi, sliced garlic, and Tenderstem to the tray. Pour over the vegetable stock, toss everything together, then sprinkle over the grated Parmesan. Return to the oven for 15–25 minutes, or until golden and tender.
Step 7.
Once out of the oven, stir through the crème fraîche and mustard mix until glossy and creamy.
Step 8.
Pick and roughly chop the parsley, then scatter it over the tray before serving.
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