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 plates. 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
- 2 bunches of asparagus
- 1 pot of peas
- 1 bag of baby spinach
- 1 bag of Italian parsley