Ingredients
- Potato gnocchi 400g pack
- Chestnut mushrooms 300g (11oz), halved if large
- Garlic 2 cloves, peeled and cut into slivers
- Sage leaves 6, torn in half
- Pine nuts 2 tbsp
- Light olive oil 3 tbsp
- Purple sprouting broccoli 250g (9oz), trimmed
- Lemon 1, juice only
- Olive oil 3 tbsp
- Garlic 1 clove, peeled and finely chopped
- Salt 1 tsp
- Fresh chives or parsley 2 tbsp chopped
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