Kumara and horopito gnocchi

Name: Kumara and horopito gnocchi
Cook time: 20 min
Yield: 1

with charred greens and truffled almonds

Ready in around 20 mins

RECIPE FACT:

There are over 100 different truffle varieties. The best truffles are the ones that are ready between late winter and early spring.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE BROCCOLI:

Cut the broccoli into small bite sized pieces. Finely chop the curly parsley discarding the stalks and set aside. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the broccoli, season with salt and cook for 5-6 mins stirring occasionally to create a char. Remove from the pan and cover to keep warm.
2. TO COOK THE GNOCCHI:

Place the pan back over a medium-high heat with a drizzle of oil. Once hot, add the fresh kumara and horopito gnocchi to the pan, season with salt and cook for 2-3 mins. Add the baby spinach and ¼ cup of water and cook for a further 1-2 mins.
3. TO FINISH THE GNOCCHI:

Add the peas and pour in the truffle bechamel sauce then cook for 1-2 mins.
TO SERVE:

Spoon truffle bechamel gnocchi into a bowl and top with charred broccoli. Sprinkle with truffled almonds and chopped parsley.