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Truffle bechamel gnocchi

with grillled asparagus and toasted almonds

Ready in around 20 mins

RECIPE FACT:
There are over 100 different truffle varieties and the best truffles are the ones that are ready between late winter and early spring.
Nutritional Info:
  • Energy: 2258kj (539Kcal)
  • Protein: 50g
  • Carbohydrate: 49g
  • Fat: 20g
  • Contains: Gluten, Milk & Tree Nuts
Serving Amount:
Serves 4 people
Cooking Instructions:
  • Before cooking

    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.

  • TO SERVE:

    Spoon truffle bechamel gnocchi onto plates. Serve with grilled asparagus on the side and sprinkle with toasted almonds and chopped parsley.

Ingredients In your box:
  • 1 pack of potato gnocchi
  • 1 pot of truffle bechamel sauce
  • 1 sachet of toasted almonds
  • 2 bunches of asparagus
  • 1 pot of peas
  • 1 bag of baby spinach
  • 1 bag of Italian parsley

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