Ingredients
2 x 198g tins of Sweetcorn
400g fresh gnocchi
150g broccoli florets
2 tbsp olive oil
2 cloves garlic, crushed
250g cherry tomatoes, halved
2 tbsp tomato puree
150ml double cream
75g Parmesan cheese, grated (or vegetarian alternative)
3 tbsp basil, chopped
400g fresh gnocchi
150g broccoli florets
2 tbsp olive oil
2 cloves garlic, crushed
250g cherry tomatoes, halved
2 tbsp tomato puree
150ml double cream
75g Parmesan cheese, grated (or vegetarian alternative)
3 tbsp basil, chopped
Method
- Drain one can of Green Giant Sweetcorn and dry on kitchen paper.
- Heat a large frying pan and add the corn in a single layer and chargrill over a high heat until browned. Set aside.
- Bring a pan of water to the boil. Add the gnocchi and cook according to the packet instructions. Add the broccoli 3 minutes before the end of the cooking time. Reserve 75ml of water before draining.
- Heat the oil in a skillet pan. Add the garlic and fry for 10 seconds. Add the tomatoes and fry for 3 to 4 minutes until the tomatoes have softened. Add the tomato puree and cook for 10 seconds. Add the cream and remaining tin of sweetcorn (drained). Bring up to the boil, add the gnocchi, broccoli, reserved water, parmesan and basil. Lightly season.
- Spoon into a serving bowl and sprinkle with the chargrilled corn.
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