Broad and green bean gnocchi with goats' cheese

Something very quick and simple. Throw in a spot of garlic and probably-unnecessary parsley, and the ingredients list is basically the recipe.I was going to do this with just broad beans and wilted rocket, but it seemed a shame to throw out the lingering end of the fine green beans, and on balance I think this was a good call.

Ingredients:

• Broad beans
• Green beans
• Crumbly goats' cheese
• A clove of garlic
• Gnocchi
• A little flat-leaf parsley

Instructions:

Prepare the broad beans in the usual infuriating way. I find that the fact you blanche them to make it easier to remove the inner shells means they don't really need any subsequent cooking, which is nice.Set some water boiling, then top and tail the green beans and cut them into halves or thirds or something. Slice the garlic and shred the parsley.When the water boils, throw the green beans, garlic, and gnocchi into it. Everything should take the same amount of time to cook - around 2 minutes. After that strain it in something fine so you catch the garlic, and toss it through with the broad beans and parsley.At this point it looks fine to eat, but stirring through the crumbled cheese adds a nice extra savory note.The cheese I used was quite feta-like, and maybe a little too strong with that sour-ish fermented flavour. But the overall result was beautifully simple and fresh.