Gnocchi with Broccoli, White Beans and Lemon Ricotta

• 1 tbspextra-virgin olive oil
• 2shallots, finely chopped
• 3garlic cloves, finely chopped
• 350gbroccoli, cut into small florets and the stalk thinly sliced
• 600gfresh potato gnocchi
• 240gdrained cannellini beans (about 1 × 400g tin), rinsed
• 250gricotta
• 30mllemon juice
• 2gfinely grated lemon zest
• 50gvegetarian hard cheese, finely grated
• 15gbasil, leaves torn into small irregular pieces
• fine salt
• black pepper

Method

1. 1Heat the oven to 220°C/200°C fan. Bring a large ovenproof sauté pan or shallow casserole of well-salted water to the boil.
2. 2Add the broccoli and cook for 3 minutes until the florets are bright green and just starting to soften. Lift it out with a slotted spoon and set aside.
3. 3Add the gnocchi to the same pan and cook for 2 minutes until they float and are tender at the edges. Scoop out 250ml of the cooking water, then drain the gnocchi.
4. 4Return the pan to a medium heat and add the olive oil. Cook the shallots for 5 minutes until soft and lightly golden, then add the garlic for 1 minute until fragrant.
5. 5Stir in the cannellini beans and crush roughly a third of them against the side of the pan. Add the reserved cooking water, ricotta, lemon zest, half the lemon juice, half the vegetarian hard cheese, a good pinch of salt and plenty of black pepper; stir for 2 minutes until glossy and lightly saucy.
6. 6Fold in the gnocchi and broccoli, then scatter over the remaining vegetarian hard cheese. Bake for 20 minutes until bubbling at the centre and golden in patches on top.
7. 7Leave the dish for 5 minutes until the sauce settles and clings to the gnocchi. Fold through the torn basil, squeeze over the remaining lemon juice and take it straight to the table.

Per serving

kcal

481

protein

21.4g

fibre

8.4g

carbs

64.8g

fat

13.9g