Broccoli Gnocchi

Cook Time 1 hour plus chilling time

Servings 4 as an entree or 2 as a main

Ingredients

200g plain flour, plus extra for dusting

Semolina, for dusting (optional)

175g broccoli florets and stem, blanched till tender and drained well 

1 egg yolk

Pinch salt 

Sauce

150g pancetta lardons

200ml thickened cream

¼ cup freshly grated pecorino or parmesan cheese, plus extra to serve

Zest of ½ lemon

3 parsley sprigs, chopped

Method

In a food processor, pulse the flour, broccoli, egg yolk and a good pinch of salt until a wet crumb-like texture forms. Remove the from the processor, and need to together to form a dough. It should resemble pasta dough. Wrap in cling wrap and rest in the fridge for 30 minutes to 1 hour.

To make the sauce, in a large fry pan add pancetta and fry on a low heat until fat renders and the lardons become crips. Remove and wipe the pan clean with paper towel.

Now add the cream and reduce by half. Whisk in the mustard then turn the heat off and add cheese, lemon zest and parsley.

Portion for the dough into 4 pieces. Add a little flour and/or semolina to the bench and roll each of the dough portions into long rolls.

Bring a large pot for water to the boil. Use a knife to cut into 2-4 cm gnocchis. Drop into the boiling water. Cook for a few minutes until they rise to the surface, then cook for a further 1-2 minutes. Use a slotted spoon to transfer gnocchi to the fry pan of cream sauce. Turn to a low heat and gently fold through with 3/4 of the pancetta.

Serve with extra pancetta on top along with more parmesan and parsley.