Truffle bechamel gnocchi
Ready in around 20 mins
- Energy: 2258kj (539Kcal)
- Protein: 50g
- Carbohydrate: 49g
- Fat: 20g
- Contains: Gluten, Milk & Tree Nuts
Bring a pot of salted water to the boil over a high heat.
1. TO COOK THE GNOCCHI:
Once the water is boiling add the gnocchi to the water and cook for 2-3 mins or until gnocchi floats to the top. Drain well into a colander and drizzle with olive oil to stop it from sticking. Remove the Italian parsley leaves from their stalks and roughly chop, set aside.
2. TO COOK THE ASPARAGUS:
Snap the woody ends off the asparagus and discard – they will naturally snap in the right place. Place a non-stick frying pan over a medium-high heat with a drizzle of olive oil. Once hot add the asparagus, season with salt and cook for 8-10 mins turning regularly. Remove from the pan and cover to keep warm.
3. TO PREPARE THE TRUFFLE BECHAMEL GNOCCHI:
Wipe out the pan and place back over a medium heat with a drizzle of oil. Once hot add the gnocchi, pour in the truffle bechamel sauce and cook for 1-2 mins. Add the peas and baby spinach and cook for a further 1-2 mins until spinach is starting to wilt. Season with salt and pepper.
Spoon truffle bechamel gnocchi onto a plate. Serve with grilled asparagus on the side and sprinkle with toasted almonds and chopped parsley.
- 1 pack of potato gnocchi
- 1 pot of truffle bechamel sauce
- 1 sachet of toasted almonds
- 1 bunch of asparagus
- 1 pot of peas
- 1 bag of baby spinach
- 1 bag of Italian parsley