Broccoli Gnocchi with Four Cheese Sauce

Serves 4-6

30 Hard


350g cooled mashed potato
150g broccoli florettes, steamed and drained
2 cups plain flour
1 egg
½ tsp sea salt
300g chicken tenderloins
1 tbsp Azalea Grapeseed Oil
Fresh basil leaves, to serve

50g butter
450 ml pure cream
100g brie cheese
100g smoked cheddar cheese
100g manchego cheese
80g finely grated parmesan cheese



Combine mashed potato, steamed broccoli, 1 cup flour, egg and salt in a food processor and blitz until just smooth. Lightly flour a clean work surface then turn out the mixture and knead, adding the extra flour gradually, until the mixture forms a dough that is no longer sticky to the touch.


Divide dough into 6 portions then roll each portion into a log (about 2cm thick) and cut into 3cm long pieces.


Bring a large saucepan of salted water to the boil and cook gnocchi in batches, until they float to the surface. Transfer cooked gnocchi to a large bowl and toss with a splash of oil to prevent them sticking.


Heat oil in a large frypan and grill tenderloins about 2 mins each side until cooked through. Cut into bite-sized pieces and cover to keep warm.


To make the sauce, heat butter in a medium saucepan until melted then add cream and whisk to combine. Bring to a simmer, remove from heat then whisk in the cheeses, one at a time, until melted and the sauce becomes smooth.


Add the cooked gnocchi and chicken to the sauce and gently toss to coat. Serve with fresh basil.