Quick Bite: Gnocchi with broad beans

Cooking time: 15 minutes. Serves: 1.

You’ll need:

• 40g butter
• 5 fresh sage leaves
• 150g small broad beans (either fresh ones you’ve shelled or frozen)
• 150g gnocchi
• Juice of ½ a lemon
• Salt and freshly ground pepper to season
• Grated Parmesan cheese to serve

Method:

1. Bring a pan of water to the boil.
2. Meanwhile, put the butter and sage leaves in a small saucepan and place over a low heat.
3. Melt the butter slowly and allow it to brown, around 5 to 7 minutes – the sage leaves will crisp up on their own. Then turn down the heat as low as it will go.
4. Add a pinch of salt and the broad beans to the boiling water, and boil for 3 minutes. Now add the gnocchi. Cook everything for a further 2 or 3 minutes until the gnocchi are rising to the surface of the water, then drain in a colander.
5. Add the gnocchi and beans to the brown butter and sage. Mix gently over a very low heat, then add a squeeze of lemon juice and season with salt and pepper.
6. Turn everything into a shallow bowl and sprinkle generously with Parmesan before tucking in.

Solo Food by Janneke Vreugdenhil, published by HQ, is available now.