1 Tbsp. olive oil
1 bu. Red Dog purple sprouting broccoli
1 lb. gnocchi
½ lemon, juiced

Sauce
1 Tbsp. olive oil
1 onion, finely chopped
4 cloves garlic, finely chopped or crushed
1 red chilli, finely chopped
5 Tbsp. butter
1 lemon, juiced
1 oz. parmesan (or veggie alternative), finely grated, plus extra to serve
½ tsp. Dijon mustard

Heat the olive oil in a pan over a medium heat and fry the broccoli for 5-10 minutes or until it begins to crisp up.

While the broccoli is frying, make the sauce. Heat a medium/large frying pan over a medium heat and add the olive oil. Cook the onion until turning translucent, then add the garlic and chilli, and cook for 5 minutes. Add in the butter, lemon juice, parmesan, mustard and plenty of seasoning, and cook on a low-medium heat until the cheese is melted and everything is combined (reserve a little sauce to drizzle over the broccoli). Simmer over a low heat while you cook the gnocchi, following package instructions. Drain the gnocchi, saving a little of the cooking water, and tip everything into the sauce, adding a little of the reserved cooking water to loosen if needed.

Serve in warm bowls topped with the broccoli, a squeeze of lemon juice and extra parmesan, if you like.