Gnocchi in Tomato Mascarpone Sauce, Broccoli Salad and Fruit Sorbet

Gnocchi and Sauce

• 30 g pistachio nuts, unsalted, shelled
• 1 garlic clove
• 15 g fresh basil leaves
• 70 g onions quartered
• 400 g tinned chopped tomatoes
• 70 g water
• 1 ½ - 2 tsp fine sea salt to taste
• 1 tsp ground black pepper
• 800 g gnocchi
• 3 Tbsp sunflower oil

Fruit Sorbet

• 60 - 100 g sugar to taste
• 500 g frozen fruit in pieces (see tip)
• 2 tsp lemon juice (optional)
• 1 egg white (see tip) (optional)

Broccoli Salad and Finalisation

• 1 red pepper cut in pieces (2 cm)
• 1 apple large, cored, quartered
• 250 g broccoli florets
• 30 g pine nuts
• 25 g olive oil
• 15 g cider vinegar
• 1 tsp honey
• 1 ½ tsp mustard
• 1 tsp fine sea salt
• ¼ tsp ground black pepper
• 6 Tbsp mascarpone (250 g)