Gluten Free Gnocchi with Broccoli, Broad Beans & Pancetta
- Heat olive oil in a large frypan, add diced pancetta and sauté for 2 minutes, adding garlic after 1 minute. - Add broccoli, sauté for 1 minute.
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Ingredients
- 500g San Remo Gluten Free Gnocchi
- 2 tbsp olive oil
- 100g pancetta, finely diced
- 2 garlic cloves, crushed
- 400g broccoli, roughly chopped into small pieces
- 250ml chicken stock or water
- 250g frozen broadbeans, thawed and outer skin removed
- 1 tbsp butter
- 20g grated pecorino, plus extra for garnish
- zest of 1 lemon
- 8-10 mint leaves, finely sliced
- sea salt
- cracked black pepper
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