Creamy Vegetable Gnocchi

Boil a kettle

Deseed the pepper[s] (scrape the seeds out with a teaspoon) and cut into thin strips

Cut the broccoli into small florets

Heat a large, wide-based pan with a matching lid (preferably non-stick) over a high heat with 2 tbsp [4 tbsp] vegetable oil

Once hot, add the peppers and broccoli with a pinch of sugar, salt and pepper

Cover and cook for approx 4-6 min

Meanwhile, dissolve the stock cube[s] in 3 tbsp [6 tbsp] of hot water to make a concentrated stock

Add the concentrated stock to the pan with the vegetables with a knob of butter 

Reduce the heat to medium-low and cook, uncovered, for a further 3-4 min

Meanwhile, add the gnocchi to a pot of salted boiling water over a high heat

Cook for 3-4 min 

Once cooked, drain the gnocchi and return it to the pot 

Meanwhile, chop the spring onion finely, discarding the root end[s]

Stir the spring onion into the crème fraîche 

Add the drained gnocchi to the pan

Add the crème fraîche and stir through

Tip: for a lighter meal, just add less crème fraîche