Having tenderstem broccoli feels like a bit of a treat in our house and it’s an easy way to jazz up an otherwise simple dish. Served over peppery rocket with a zesty dressing, this recipe comes together in a matter of minutes for a light mid-week meal that doesn’t skimp on flavour. It’s full of texture, with crunchy broccoli, meaty mushrooms and crispy-on-the-outside, soft-on-the-inside dumplings.

Ingredients:
4 tbsp extra virgin olive oil
2 large cloves of garlic, finely chopped
300g chestnut mushrooms
200g tenderstem broccoli
1 pack (approximately 500g) fresh gnocchi
1 bag (60g) rocket leaves, washed
2 tbsp white wine vinegar
Juice of half a lemon
Handful of pine nuts to serve

Method:
1. Add 1 tbsp olive oil to a large frying pan and fry the garlic for two minutes.

2. Cut the chestnut mushrooms into chunky slices and fry for 4-5 minutes until the water has evaporated and they start to catch a bit of colour.

3. Chop the tenderstem broccoli into two-inch pieces, then add to the pan.

4. Meanwhile, cook the gnocchi. If you have an air fryer, cook them at 180°C for six minutes, then increase the temperature to 240°C for the last two minutes.

5. For the dressing, mix the remaining 3 tbsp olive oil with the white wine vinegar and lemon juice. Season with salt and pepper.

6. Once the gnocchi has cooked, add it to the frying pan with 1 tbsp of the dressing and stir.

7. Add a handful of rocket to a pasta bowl and drizzle over 1 tbsp of the dressing.

8. Serve the gnocchi and vegetables, pour over the remaining dressing and sprinkle some pine nuts over the top.