Tender Broccoli Heads Gnocchi

Ingredients:

400g tender broccoli heads

200g gluten free strong white flour (plus extra for dusting)

1 tbsp garlic powder

10 sage leaves

2 tbsp butter

3 garlic cloves

1 lemon

Olive oil

Salt and pepper

Parmesan

Method:

1. Cook the broccoli heads: bring a saucepan of salted water to the boil.  Add the broccoli heads, and cook for 5 mins, until tender.  Drain and rinse under cold water to stop the cooking process.  Set aside to drain.

2. Mash the broccoli heads: Place the drained broccoli heads in a food processor, along with garlic powder, salt and pepper.  Blend until pureed.  If too dry to blend, add a little lemon juice or a little olive oil, but make sure that you end up with a dry puree.

3. Make the gnocchi dough: add the broccoli puree into a mixing bowl.  Sprinkle over all of the flour and use a fork to mix it together.    When dry enough, start using your hands.  Gently knead the mixture, adding more flour as you go, until you get a soft dough.  Do not over knead - the more you work on your dough the more flour you will need, so stop when you have a soft dough.

4. Make the gnocchi: divide the dough into 4 equal pieces and roll each into a sausage about 2 cm thick.  Cut into small gnocchi pieces and sprinkle with a little flour to prevent them from sticking.

5. Boil the gnocchi: Drop the gnocchi in a pan of boiling salted water.  As soon as they come up to the surface, they are ready.

6. Pan fry the gnocchi: heat a large frying pan over medium high heat.  Add the butter, sage and crushed garlic cloves.  Pan fry the gnocchi for 5-7 mins, or until golden and crisp.  Finish with lemon zest and juice.  Toss to coat, season to taste and serve with grated Parmesan.