Broccoli gnocchi

Method

1. Bring a pan of salted water to the boil. Meanwhile, chop the broccoli into small florets and finely dice the stalk.
2. Add a third of the florets and a third of the chopped stalk to the water and boil for 2 minutes – this process (known as blanching) softens the vegetable without cooking it fully. Lift them out with a slotted spoon (keeping the pan of water gently simmering) and put in a blender or food processor with the basil (reserving a few leaves to garnish), nuts, cheese, half the lemon juice and a pinch of salt. Whizz, drizzling in the olive oil as you go, until combined into a coarse paste.
3. Put the anchovies (and the tbsp of anchovy oil) in a frying pan over a medium heat. Fry for a few minutes until they dissolve into the oil, then add the chilli and cook for 30 seconds. Add the remaining broccoli stalk, fry for 1 minute, then add the remaining florets and cook for another minute. Stir in the lemon zest, then fry for a further 5 minutes.
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5. Meanwhile, bring the pan of water back to a rolling boil by turning up the heat. Add the gnocchi and cook according to the packet instructions. Add the garlic to the broccoli followed by the remaining lemon juice – it should sizzle and steam.
6. Drain the cooked gnocchi and add it to the broccoli. Toss gently to combine, then pour in the pesto and mix once more. Serve with extra cheese, the reserved basil leaves and a good twist of black pepper.