Truffle bechamel gnocchi

Name: Truffle bechamel gnocchi
Cook time: 20 min
Yield: 2

with autumn greens and toasted 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 2 people

Cooking Instructions:

Before cooking:

BRING A POT OF SALTED WATER TO THE BOIL OVER A HIGH HEAT.
1. TO PREPARE THE VEGETABLES:

Top and tail the green beans and cut in half. Using half the broccoli cut into small bite sized pieces. Remove the kale leaves from their stems and discard the stem. Place the leaves on top of each other and slice into 1/2 cm slices. Remove the Italian parsley leaves from their stalks, roughly chop and set aside.
2. TO COOK THE VEGETABLES:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the broccoli and cook for 3-4 mins. Add the kale and green beans, season with salt and cook for a further 2-3 mins.
3. TO COOK THE GNOCCHI:

Once the water is boiling add the fresh kumara and horopito gnocchi to the water and cook for 2-3 mins or until gnocchi floats to the top. Drain well into a colander and add to the pan with the vegetables. Pour in the truffle bechamel sauce and cook for 1-2 mins.
TO SERVE:

Spoon truffle bechamel gnocchi and vegetables onto plates. Sprinkle with toasted almonds and chopped parsley.