1. In a bowl mix together the crème fraiche, lemon juice and paprika and leave to one side. Bring a large pan of salted water to the boil and add the broccoli and cook for 3 mins, then tip in the gnocchi. Cook until the gnocchi begins to float (this should only take 1 min) then drain.

2. Heat the oil in a large non-stick frying pan on a low heat and fry the broccoli, gnocchi and peas for 1-2 mins. Stir in the crème fraiche mixture and season with salt and pepper.

3. Meanwhile, using another non-stick frying pan on a high heat, add the pine nuts and lightly toast for 2 mins. Spoon into 2 separate bowls, topped with the toasted pine nuts.