Get the most out of your broccoli by using it – stalk and all – in a rich pesto bolstered by super-savoury anchovies, a warming hit of chilli and fragrant basil. It works wonders in this speedy gnocchi dish
Gnocchi with broccoli pesto
Serves 4 Hands-on time 30 min
EASY SWAPS
Use whatever nuts you have in the cupboard – pine nuts, almonds, cashews or walnuts work well. Just whizz them in the blender before making the pesto.
• 1 medium broccoli head
• Bunch basil
• 70g toasted chopped hazelnuts (see Easy Swaps)
• 80g parmesan or grana padano, finely grated, plus extra to serve
• Finely grated zest and juice 1 lemon
• 120ml olive oil
• 4 anchovy fillets in oil, chopped, plus 1 tbsp of the oil
• ½ red chilli, finely chopped, or 1 tsp chilli flakes
• 2 garlic cloves, finely sliced
• 500g pack gnocchi
1 Bring a pan of salted water to the boil. Meanwhile, chop the broccoli into small florets and finely dice the stalk.
2 Add a third of the florets and a third of the chopped stalk to the water and boil for 2 minutes – this process (known as blanching) softens the vegetable without cooking it fully. For the final 30 seconds, add the basil (reserving a few leaves to garnish). Lift everything out with a slotted spoon (keeping the pan of water gently simmering) and put in a blender or food processor with the nuts, cheese, half the lemon juice and a pinch of salt. Whizz, drizzling in the olive oil as you go, until combined into a coarse
