Kumara and horopito gnocchi

Name: Kumara and horopito gnocchi
Cook time: 20 min
Yield: 2

with creamy porcini sauce and parsley gremolata

Ready in around 20 mins

RECIPE FACT:

Horopito is New Zealand’s native bush pepper.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

BRING A POT OF SALTED WATER TO THE BOIL OVER A HIGH HEAT.
1. TO COOK THE GNOCCHI:

One the water is boiling add the kumara and horopito gnocchi to the pot and cook for 3-4 mins or until the gnocchi floats to the top of the water. Drain well into a colander and drizzle with olive oil to stop from sticking.
2. TO PREPARE THE VEGETABLES:

Finely slice the mushrooms. Remove the kale leaves from their stalks, pile the leaves on top of each other and slice finely.
3. TO COOK THE KALE AND PORCINI SAUCE:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the kale to the pan and cook for 1-2 mins. Add the mushrooms, season with salt and cook for 1-2 mins. Turn the heat to medium, add the porcini cream sauce and gnocchi and cook for a further 1-2 mins.
TO SERVE:

Spoon kumara and horopito gnocchi and vegetables into bowls. Dollop with parsley gremolata and sprinkle over toasted pinenuts and hemp seeds.