Cacio e pepe gnocchi with broccoli & walnuts

A quick and easy midweek meal, ready in just 10 minutes and full of flavour.

Ingreadient

• 100g pack walnut halves
• 230g pack British purple sprouting broccoli spears
• ½ x 500g pack gnocchi
• 90g jar Cooks’ Ingredients Cacio e Pepe Paste

Step by step

1. Toast a handful of walnuts for 2 minutes in a dry frying pan, then roughly chop.
2. Trim any woody ends from the broccoli and boil in a large pan of salted water for 3 minutes. Add the gnocchi and boil for 3 minutes more. Drain, reserving 50ml water.
3. Return the broccoli, gnocchi and water to the pan, add the cacio e pepe and gently heat through. Serve immediately, topped with the toasted walnuts.