Lemon Sage Gnocchi with Broccoli

Ingredients

• 500g gnocchi
• 300g broccoli florets
• 1 tablespoon lemon zest
• 2 tablespoons fresh sage, chopped
• 3 cloves garlic, minced
• 200ml vegetable broth
• 3 tablespoons nutritional yeast
• to taste black pepper
• to taste salt
• 200g cherry tomatoes, halved
• 50g pine nuts

Steps

1. 1. Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions until they float to the surface, about 2-3 minutes. Drain and set aside.
2. 2. In a large skillet, heat the vegetable broth over medium heat. Add the minced garlic and chopped sage, sautéing until fragrant for about 1 minute.
3. 3. Add the broccoli florets to the skillet, cooking them for about 4-5 minutes until they are tender but still bright green.
4. 4. Stir in the cooked gnocchi, halved cherry tomatoes, lemon zest, and nutritional yeast. Toss everything together gently to combine and heat through.
5. 5. Season with black pepper and salt to taste. Cook for an additional 2 minutes.
6. 6. In a small pan, toast the pine nuts over low heat until golden brown, stirring frequently to prevent burning.
7. 7. Serve the gnocchi hot, topped with toasted pine nuts for a delightful crunch.

Notes

• The nutritional yeast adds a cheesy flavor without the dairy, and the lemon zest gives a fresh, vibrant twist.

Substitutions

• For a gluten-free version, use gluten-free gnocchi.