Gnocchi broccoli tray bake with lemon & cheese #HettyMcKinnon

Love this idea for a quick mid week recipe : perfect to make from your stockpile cupboard
( did I just write that?) (if you can find ready made gnocchi)(did I just write that too?).
It’s adulterated from the fabulous Hetty Mckinnon and at ABClife  who writes
“This gnocchi tray bake may forever change the way you cook these tasty little potato dumplings. The gnocchi doesn’t require pre-cooking; just open the packet and throw it onto the baking tray. To the tray of gnocchi and broccoli, I add a few vital elements to inject flavour and flair. The lemon slices will char, adding a lovely deep citrus aroma to the ingredients. Whole fennel seeds become crunchy in the oven while also imparting an unexpected mild aniseed flavour. When the tray emerges from the oven, finish it off with a generous amount of grated pecorino, along with several turns of black pepper and a final squeeze of lemon juice.” Bring it on.

You need for 4 fashionista and 30 models who can’t fly home !

1 large broccoli (about 500g)
1kg (about 2 packs) dried gnocchi
1 Tbsp fennel seeds
2 lemons, 1 sliced and 1 halved
2 cloves garlic, minced
Extra virgin olive oil
50g pecorino, grated
Handful of parsley, leaves torn
Sea salt and black pepper
Method

• Preheat the oven to 220°C.
• .Cut the broccoli into florets.
• Trim the woody exterior off the stalk and cut into chunks similar in size to the florets.
• Open the packets of gnocchi and separate them well (they tend to stick together).
• Combine the broccoli in a large bowl, along with the gnocchi, fennel seeds, sliced lemon, garlic and drizzle everything with a good amount of olive oil.
• Season well with sea salt and black pepper, and toss to combine and coat everything well.
• Tip the gnocchi and broccoli onto a 2 large baking trays, making sure that everything is in a single layer, and roast for 15-20 minutes, until gnocchi are golden and the broccoli and lemon are caramelised.
• Remove from the oven and toss everything together.
• The flavour of the charred lemon will coat the gnocchi and broccoli.
• To serve, place the trays in the middle of the table and top with a drizzle of olive oil, pecorino and 1-2 teaspoons (or to your taste) of black pepper.
• To serve, top with parsley and a squeeze of fresh lemon juice.
Yes, please !