METHOD

1. reheat oven to 200°C fan-forced. Grease a 6 cup capacity ovenproof dish. Heat a frying pan over medium heat. Add pepperoni and cook for 2 minutes each side or until light golden.
2. Bring a saucepan of salted water to the boil, add Broccolini® and cook for 30 seconds then remove to a board. Return the water to the boil, add the gnocchi, cook for 1 minute then drain. Roughly chop the Broccolini®
3. Wash and dry the saucepan. Place the saucepan over medium-high heat, add the butter. Once melted, add the flour and cook stirring for 2 minutes. Remove from the heat, add the combined milk and cream, whisking until smooth. Return the pan to the heat, cook stirring over medium heat until the sauce comes to the boil. Remove from the heat, stir in the parmesan and season.
4. Spoon the gnocchi, Broccolini® and pepperoni into the dish. Pour over the cheese sauce and stir to combine. Combine the sourdough, garlic and oil, sprinkle over the gnocchi. Place onto a tray and bake for 20-25 minutes or until golden. Stand for 5 minutes before serving.