With ready-made gnocchi this broccoli, pasta and parm dish is a perfect midweek supper.
Heat the oil in a wide skillet and saute the gnocchi for two minutes, turning to brown slightly. Now add the garlic and broccoli, tossing to coat in the oil. Pop on a lid and cook for three minutes, or until the broccoli is just cooked. Spritz on half the lemon and add the zest, hazelnuts and the Parmigiano Reggiano. Add the remaining lemon if that suits your palate.
If you don't fancy gnocchi, use another pasta.
You can boil the pasta, but we really like it sauted. If boiling, follow your packet directions if not homemade.
Add in other vegetables if you wish. For winter eating, roasted or steamed butternut squash would be fab. And I can always squeeze eggplant into a pasta dish!