100 g of dwarfs (tender stem broccoli), any larger stem cut in half lengthwise
2 tablespoons olive oil
1 teaspoon smoked paprika
salt and pepper
50 g bleached almonds
1 red pepper roasted in jugs, drained and chopped
1 small garlic clove
the trickle of sherry or red wine vinegar
200 g fresh gnocchi
vegetarian hard cheese, to serve – optional
Preheat the oven to 220 ° C (200 ° C fan, gas mark 7) and boil a water pan.
Place the dwarfs on a baking sheet and sprinkle with a little olive oil and a good pinch of smoked paprika. Sprinkle a little salt and pepper, then roast in the oven for 14 minutes, turning halfway.
While the dwarves are roasting, toast the almonds in a dry pan over medium heat until golden brown and smell like a nut, then let them cool and chop.
Make the Romanesco sauce by adding three-quarters of the almonds into a small food processor along with the roasted red pepper, remaining paprika, olive oil, garlic and a good pinch of salt and pepper. Blitz until smooth, adding the vinegar to taste.
Drop the gnocchi into the pan of boiling water and cook according to packet instructions. Drain, then put back in the pan and spoon in the sauce. Mix together so that the sauce heats through.
Spoon onto a plate, place the baked broccoli on top and scatter over the remaining almonds. Grate over some cheese, if using.