If you’ve never made a frittata before with gnocchi instead of potatoes, do – I promise it will totally revolutionise how you think about my favourite, fridge-clearing brunch / lunch dish!
- 1 x 200g (7 oz) Pack Tenderstem Broccoli
- 1 tbsp Olive Oil
- Freshly Ground Sea Salt and Black Pepper
- 100g (3.5 oz) Smoky Bacon Pieces
- 1 Large Onion, sliced
- 6 Large Eggs
- 1 x 450g (15 oz) Bag Ugo Beetroot Gnocchi
- Pre-heat the grill to 200 degrees (390 fahrenheit). Cut each length of broccoli into three equal lengths, and toss on a baking tray with the oil and a generous amount of salt and pepper. Grill for 10-15 minutes, until the broccoli is soft and had started to go crisp and golden. Set aside.
- Meanwhile, set the bacon in a large, cold, non-stick frying pan with a metal handle over a medium high heat and fry for a few minutes until the fat has started to come out of the bacon pieces. Add the onions, and fry for a further 5-10 minutes until the onion is soft and starting to go golden. Remove from the heat.
- In a large bowl, whisk together the eggs with a generous amount of seasoning. Fold in the broccoli pieces, bacon and onion mixture, and the gnocchi, then return to the non-stick pan.
- Set the pan over a very low heat. If the frying pan has a lid, great. If not, a baking tray will do to cook the frittata, covered for 12 minutes. The edges should be set, but the middle still slightly soft.
- Place the pan in the oven, under the grill for a further 8 minutes until the frittata is set, and the exposed broccoli and gnocchi pieces on top have started to char.
- Remove the frittata from the oven – making sure to use oven gloves as the handle will be hot – and slide it from the pan onto a cutting board. Allow to stand for 5 minutes to make it easier to cut before serving.
If you can’t get beetroot gnocchi, you can always sub out any type of pre-made gnocchi that is soft on the outside, and has not been tossed in semolina as a preservative measure.