10-Min Creamy Tenderstem & Kale Gnocchi

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins)

Now, let's get started!

Boil a kettle

Cut the Tenderstem broccoli in half (chop them in one bunch for speed!)

Dissolve 1/2 [1] vegetable stock cube in 200ml [400ml] boiled water in a large, wide-based pan

Add the wholegrain mustard, soft cheese and baby kale and give everything a good mix up

Cook for 1-2 min or until the baby kale is starting to wilt – this is your creamy sauce

Add the gnocchi and chopped Tenderstem broccoli to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook for 3 min or until the gnocchi begins to rise to the top of the pot

Once done, drain, reserving a cup of the starchy cooking water

Meanwhile, cut the lemon into 2 [4] wedges

Add the drained gnocchi and Tenderstem to the creamy sauce, give everything a good mix up and cook for 1 min or until the sauce begins to stick to the gnocchi

Tip: add a small splash of the starchy cooking water if your sauce is looking a little dry!

Once done, season with a grind of black pepper and give everything a good mix up – this is your Tenderstem & kale gnocchi