Ingredients
1 tbsp olive oil
1 large shallot, sliced
1 clove garlic, crushed
60g broccoli
100ml double cream
250g cherry tomatoes, halved
25g parmesan, grated
½ lemon (juice)
3 tbsp basil, chopped
400g fresh gnocchi
125g cooked diced chicken
1 large shallot, sliced
1 clove garlic, crushed
60g broccoli
100ml double cream
250g cherry tomatoes, halved
25g parmesan, grated
½ lemon (juice)
3 tbsp basil, chopped
400g fresh gnocchi
125g cooked diced chicken
Method
- Steam the broccoli florets for 4-5 minutes. Dice the cooked chicken.
- Heat the oil in a deep frying pan or wok. Add the shallot and fry for 5 minutes. Add the garlic after 2 minutes.
- Add the cream and bring up to the boil. Remove from the heat and add the tomatoes, parmesan, lemon and basil.
- Cook the gnocchi in boiling salted water according to the packet instructions . Reserve 50 ml of cooking water before draining . Add the gnocchi, diced chicken and broccoli florets and reserved water to the sauce. Season and serve.
