Georgina Hayden’s recipe for charred gnocchi, purple sprouting broccoli and gorgonzola | Main course

I Like a pre -full Gnocchi as much as the next person, it was nothing that I can never feel in particular (I am clearly not included in hand -made Genochi in this statement, because this is the sent paradise). However, the ready -made frying frying is golden and nuts from the outside, raising it to something lighter, tasteful and more interesting. I would like to end them under the grill, to highlight this fragility, with the sweetness of Gorgonzola. A fantastic dish is easy to throw together.

Cheated Jinocchi, Purple Broccoli and Georgonzola

Preparatory 10 minutes
Cook 25 minutes
Serving 4

300g Prisple ProccoliRemove the wooden ends
3 tablespoons of olive oil
Sea salt and Black pepper
2 garlic clovesExfolially peeled and slices
Butter 40 g
500g Gnocchi
200 g Mascarbon
½ pack Flat parsleyFinely chopped
100g gorgonzola

Cut broccoli stems into 1 cm pieces and cut the heads approximately. Put half of the oil in a large skillet over medium heat and fry the chopped cauliflower for five minutes, until it excels everywhere, as it goes as it goes. Add garlic, fry for a few minutes, then pour the content of the pan into a bowl.

Remove the pan to the stove, add the remaining oil, butter and Jennoxchi, and fry, stirring from time to time, for five to eight minutes, until you end everywhere. Meanwhile, heating the grill to high.

Prepare the broccoli to the pan and move it in the sangarbone and most of the chopped parsley. Run Gorgonzola all over the top, then broadcast the pan under the grill for three to five minutes, until golden and golden. Served with the remaining parsley scattered on the top.