Prep: 10 mins | Cook: 20mins | Serves: 4-6
50ml Double Cream
1/2 cup of Parmasean Cheese
1/2 cup of Mozzerella Cheese
1/4tsp Garlic Powder
1/4tsp Onion Powder
1tsp Chilli Flakes
1tsp Pink Himalayan Salt
1tsp Ground Black Pepper
Boil the broccoli until tender (will only take a few minutes).
Using a blender and some of the water used to boil the broccoli, blend until you have a broccoli smoothie.
Transfer the blended broccoli back into your cooking pot and heat it back up on a medium-low heat.
Add the double cream and mix together.
Add half a teaspoon of salt and half a teaspoon of pepper along with all the spices and mixed herbs, mix well and set aside.
This mixture is my go to soup for the winter. But this spring i thought why not add it to the gnocchi you've had sitting in the freezer for the past year.. 😅
In a separate pot, boil the gnocchi until it floats then drain off the water.
In a large skillet, add a tablespoon of oil and cook the gnocchi for a few minutes until lightly browned.
Add the broccoli mixture.
Add both cheeses and mix well until all the cheese has melted.
To finish, sprinkle over a little of the broccoli's florets topping for garnish and colour.
Taste and Enjoy!
This is a very filling meal and is best served with meat or fish or perhaps some roasted vegetables.
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Enjoy your meal.
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