• Chop broccoli (see ingredients), including stalk, into small florets. 
• Roughly chop parsley. 
• Slice lemon into wedges. 
• Finely chop sliced leek. 

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
• When oil is hot, add gnocchi and cook, tossing occasionally, until golden, 
6-8 minutes. Transfer to a plate. 

TIP: Add extra oil if the gnocchi sticks to the pan.

• Return frying pan to medium-high heat with a drizzle of olive oil. Add broccoli and leek and cook until tender, 4-5 minutes.
• Add garlic & herb seasoning and cook until fragrant, 1 minute.
• Reduce heat to medium-low, add cream (see ingredients), baby leaves and 
the water and stir, until heated through, 1-2 minutes.
• Return gnocchi to the pan and add a generous squeeze of lemon juice, 
stirring to combine. Season to taste with salt and pepper.

• Divide gnocchi Primavera al limone between bowls.
• Sprinkle over grated Parmesan cheese and parsley to serve. Enjoy!