Broccoli and spinach add a boost of nutrients to this creamy broccoli gnocchi. It’s the perfect comfort food as we move towards cooler weather and cosy nights in.
Roughly chop broccoli into florets and place in a food processor. Process into small pieces. If you don’t have a food processor, you can chop into small pieces with a knife instead. Dice chorizo and crush garlic.
Heat a large frying pan on medium-high. Add pine nuts and cook for 1-2 minutes, stirring, until toasted. Remove from pan and leave to cool.
Return pan to heat, adding oil. Add broccoli, chorizo and garlic and cook for 3-4 minutes, until broccoli is tender. Stir in stock mixture, simmer for 1 minute, then add cream cheese and mustard. Mix until well combined. Stir in spinach and 1/3 cup parmesan. Season to taste with salt and pepper and reduce heat to low.
Bring a large saucepan of salted water to the boil. Add gnocchi and cook until it rises to the surface (about 2 minutes). Reserve half a cup of pasta water, then drain. Add gnocchi to sauce together with a splash of pasta water. Toss to combine.
Spoon gnocchi into warmed serving bowls and top with pine nuts and remaining parmesan. Garnish with fresh basil, if using.
WINE MATCH: An un-oaked Chardonnay.
GLUTEN-FREE OPTION: Make sure chorizo is gluten-free. Use gluten-free chicken stock powder. Replace regular gnocchi with gluten-free gnocchi.
INGREDIENT SWAPS / NOTES: If you find chorizo too spicy, replace with a less spicy salami instead (use the sticks rather than pre-sliced). Penne pasta is a good alternative to gnocchi - use 300g / 10.6oz dried penne and cook according to instructions on packet (about 10 minutes).
STORING AND REHEATING: Store individual portions in containers in the fridge and reheat in the microwave.
CREAMY BROCCOLI GNOCCHI |