Directions
- 1Preheat the oven to 200C/390F. Add the broccoli to a small baking tray and toss with 1 tbsp olive oil and 1/4 tsp salt and pepper. Roast in the oven for 15-18 minutes, or until lightly charred and fork tender.
- 2Meanwhile, add the bacon to a large pan over medium heat and fry until crispy with the fat rendered down. Remove the bacon and place to one side, leaving the excess fat in the pan.
- 3Add the shallots and fry until soft and golden.
- 4Pour in the stock then stir in the Boursin until it melts.
- 5Stir in the cream and parmesan, then gently simmer for a couple of minutes until the sauce begins to thicken.
- 6Bring a large pot of salted water to a boil. Add the gnocchi and cook for 1 minute, then use a slotted spoon to transfer it into the sauce.
- 7Stir to coat the gnocchi in the sauce, then stir in the bacon and broccoli.
- 8Turn the heat to low and gently stir for another minute or so until the sauce re-thickens. If it over-thickens at any point just stir in a splash of the leftover gnocchi water.
- 9Check for seasoning and adjust if needed, then serve with fresh parsley and enjoy!
Ingredients
- 250 g Broccoli, sliced into small bite-sized pieces
- 1 tbsp Olive Oil
- 0.25 tsp Salt
- 0.25 tsp Black Pepper
- 150 g Streaky Bacon, diced
- 2 small Shallots, finely diced
- 180 ml low-salt Chicken Stock
- 150 g Garlic & Herb Boursin Cheese
- 60 ml Single Cream/Half & Half
- 20 g freshly grated Parmesan
- 500 g uncooked Gnocchi
- 1 tbsp Fresh Parsley, to serve
Equipment
ovenbaking traylarge panslotted spoonlarge pot
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