Champ Potato Gnocchi with Broad Beans and Blue Cheese

This recipe made a lot of gnocchi because I needed to use a lot more flour than the recipe stated. The spring onions were therefore slightly lost in the gnocchi and I'd add double. The finished meal is very rich so a little gnocchi goes a long way. Thankfully the gnocchi keeps for almost a week in the fridge and freezes well (after the par-boiling stage but before frying). Tinned broad beans and Parmesan (or similar hard cheese) can be used for a quicker weekday meal.