Georgina Hayden’s recipe for charred gnocchi, purple sprouting broccoli and gorgonzola

Frying and grilling steers gnocchi away from their familiar doughiness and instead gives them a delicious, nutty edge

I like pre-packed gnocchi as much as the next person, but it has never been something I can get particularly excited about (I’m obviously not including handmade gnocchi in this statement, because that is heaven sent). However, frying ready-made gnocchi so they are golden and nutty on the outside, elevates them to something lighter, tastier and much more interesting. I love to finish them under the grill, to accentuate that crispness, together with the oozy sweetness from nuggets of gorgonzola. A fancy-feeling dish that is incredibly easy to throw together.