Ingredients

• 350g/12oz broccoli (about 1 head)
• roughly chopped
• 100ml/3½fl oz olive oil
• plus extra to loosen if desired
• 50-100g/2-3½oz toasted pine nuts
• to taste
• 1 garlic clove
• roughly chopped
• 1 green chilli
• finely chopped
• 50g/1¾oz parmesan cheese (or vegetarian alternative)
• freshly grated
• salt and pepper
• to taste
• 300g/10½oz green vegetables such as asparagus
• purple sprouting broccoli
• courgettes and baby leeks
• olive oil
• for drizzling and frying
• 1 pack shop-bought gnocchi
• 3 slices pancetta
• baked or grilled
• to garnish (optional)

Directions

• Blanch the broccoli in boiling salted water for 3-4 minutes
• or until tender. Drain and immediately plunge into ice water to stop it from cooking any further. Drain again and add to a blender with the olive oil
• toasted pine nuts
• garlic
• chilli and a good grating of parmesan cheese. Blend to a paste to make pesto. Taste and season with salt and pepper and add more olive oil if needed to get the consistency you like.
• To cook the vegetables
• heat a griddle pan to hot. Drizzle the green vegetables with olive oil and cook on a griddle pan. (You can use any vegetables you like for this
• but if you choose root veg or anything bigger than asparagus you might need to blanch it first to soften before griddling.)
• Heat a good amount of olive oil in a frying pan and tip in the gnocchi straight from the pack. Fry until golden-brown all over
• so they look like mini roast potatoes.
• Serve up the gnocchi and griddled veg with a good dollop of broccoli pesto. You could also sprinkle over some crumbled pancetta for a crisp
• salty garnish.