Simon Rimmer served up tasty tenderstem broccoli with gnocchi and tarragon pesto on Steph’s Packed Lunch.
The ingredients for the gnocchi are: 500g starchy potatoes, cooked and mashed, 150g flour, 1 egg and Salt to taste.
For the pesto: 1 bunch tarragon (stalks too), 30g pine nuts, 2 cloves garlic, 160ml x v olive oil and 100g veggie parmesan.
To serve: 200g blanched and charred tenderstem, 200g edamame beans and 50g sunflower seeds.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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