LEMONY FISH & GNOCCHI BROTH

We’ve joined forces with Borough Broth to bring you a delicious and warming fish broth with Sunny & Luna Cauliflower Gnocchi, inspired by a delicious fish broth recipe by @sebscrispyclub on Instagram!

Packed full of veggies and herbs with a citrus kick, this dish is so tasty and perfect for a cold autumn evening.

Both Sunny & Luna Cauliflower Gnocchi and Borough Broth Sustainably-Caught Wild Fish Bone Broth have been awarded a Great Taste star - and the best part? Both can be found in your nearest big Sainsbury’s!

Reasons to love our brands - Borough Broth make delicious slow-cooked organic broth in London, and they are Soil Association Organic and BCorp certified. Sunny & Luna gnocchi is authentically Italian, rich in nutritious vegetables and count as one of your five a day.

INGREDIENTS

Sunny & Luna Cauliflower Gnocchi

Borough Broth Sustainably-Caught Wild Fish Bone Broth

Extra virgin olive oil

1 leek, washed and shredded

1 unwaxed lemon

A bunch of tenderstem broccoli

Approx 300g responsibly caught white fish

150ml cream

Dill

2 tbsp capers

Salt & pepper

INSTRUCTIONS

Heat 1 tablespoon of olive oil in a large pan and add the leeks. Fry for around 5 minutes or until softening and starting to caramelise slightly.

Cut 4 or 5 thin slices of lemon and roughly chop up the tenderstem broccoli into small florets.

Once the leek is done, add the lemon, broccoli and Borough Broth fish broth into the pan and simmer for 3 minutes for the broccoli to soften slightly.

Add the Sunny & Luna cauliflower gnocchi and cream and cook for 2 minutes. Meanwhile, slice up your fish into bite sized pieces and chop up some dill. (See optional step below for crispy capers at this stage).

Add the fish and dill to the pan and cook for a final 2 minutes, or until the fish is cooked and flakey.

Serve in bowls with a generous glug of extra virgin olive oil, pepper and dill.

Optional: place 2 tablespoons of capers into a frying pan with 1 tablespoon of olive oil and fry until brown and crispy. Add to the top at the end (remember not to add additional salt as capers will provide a salty kick!)