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Broccoli chorizo gnocchi

Claire Wright

Effort:
Complexity:
Cost:
In season now

Serves: 4

Prep time: 5 mins

Cook time: 20 mins

Ingredients:

500g pack gnocchi

1 bunch tenderstem broccoli, roughly chopped (trim and discard about an inch off the ends and chop the stems smaller than the tops for what’s left)

Chorizo (cooked fresh chorizo chopped small, or tear slices of chorizo in to add after cooking)

2 garlic cloves, grated

150g frozen or fresh peas

150ml crème fraîche

Juice of ½ lemon (plus 2 tsp zest, optional)

50ml boiling water

Sea salt and freshly ground black pepper

Handful of roughly chopped fresh mint or basil, optional

Oil (olive or vegetable), for frying

Rocket or mixed salad leaves and balsamic dressing to serve, optional

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Need a super simple 25 min supper for the family that is kid-friendly, creamy and delicious? Try our one-pot broccoli gnocchi! Get the kids prepping the veg with you (even if it’s just washing it) and praise them plenty to make it more likely they will eat it.

Method:

Heat a couple of tablespoons of oil in a large frying pan set over medium heat and add the gnocchi and tenderstem broccoli. Fry, stirring regularly, for 7-10 mins or until gnocchi are just going golden brown and crispy and broccoli is tender.

Add the garlic and peas (and diced chorizo pieces if using) to the pan and cook for just 1 min until fragrant. Add the crème fraîche, the lemon juice and zest if using, and the boiling water.

Bring the mixture to the boil, then remove from the heat. Add torn chorizo slices and fresh herbs, if using. Stir well and season with a little salt & pepper, then serve as is, or with a dressed green salad on the side.

Engaging Kids

Engaging Kids

Kids who engage regularly with veg through veg-themed activities, such as arts and crafts, sensory experiences, growing and cooking are shown to be more likely to eat the veg they engage with. Encouraging kids to engage and play with veg is the handy first step to them developing a good relationship with veg and life-long healthy eating.

Kids in the kitchen

Kids in the kitchen

The eventual aim, if possible, is to get kids in the kitchen. Don’t worry, this doesn’t have to mean they are with you from start-to-end creating mess and rising stress levels! It can be as simple as giving them one small job (stirring, measuring, pouring, grating, chopping…) ideally involving veg. They can come in to do their little bit, and have fun with you for a few minutes. Getting them involved, making it playful and praising them plenty for their involvement, perhaps even serving it as dinner they “made”, makes it much more likely they will eat the food offered, not to mention teaching them important life skills. Find ideas, safety tips, videos and even a free chart in our Kids in the Kitchen section here.

Activities

Activities

While getting kids to interact with veggies for real and using their senses to explore them is best, encouraging hands off activities like arts & crafts, puzzles & games or at-home science experiments can be a great start, particularly for those who are fussier eaters or struggle with anything too sensory. Use these veg-themed activities as a stepping stone to interacting with the veg themselves. We have loads of crafty downloads here, puzzles here, and quirky science with veg here.

Sensory

Sensory

Once you feel your child is ready to engage a little more, you can show them how to explore the veg you have on hand with their senses, coming up with playful silly descriptions of how a veg smells, feels, looks, sounds and perhaps even tastes. Find ideas, videos and some simple sensory education session ideas to get you started here.

Serving

Serving

The moments before food is offered can be a perfect opportunity for engagement that can help make it more likely a child will eat it! Giving children a sense of ownership in the meal can make a big difference to their feelings going into it and the pride they take in it. You know your child best, but if you aren’t sure where to start, we have some fun and simple ideas for easy roles you can give them in the serving process over here.

Claire Wright

Editor: After leaving Exeter University with a degree in English Literature, Claire worked in various fields ranging from youth work and charities to publishing, before starting up a food-focused website when her first child was born. After being asked to project manage the publication of Veg Power's Crowdfunder book, Claire came on board as a fully-fledged team member in 2018 to take on the role of Communications Manager, then Editor, looking after Veg Power's website, content, recipes and social media platforms.

addsomeveg.com/

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