Truffled Gnocchi Gratin with Baby Kale Salad

Note: The lack of cherry tomato and zucchini at the moment means you’ll have to improvise with the salad part of this recipe.

Truffled Gnocchi Gratin
½ leek
200g mushrooms
½ tsp salt
1 clove garlic
1 tsp thyme leaves
½ cup white wine
1½ cups cauliflower
200g potato gnocchi
150g truffle cream
¼ cup milk
½ cup panko breadcrumbs
3 Tbsp chives
¼ tsp salt
2 Tbsp butter

Baby Kale Salad
2 tsp balsamic vinegar
1-2 Tbsp olive oil
½ bag baby kale
1 zucchini
½ punnet cherry tomatoes
½ block Parmesan cheese

Preheat oven to high grill. Bring a large pot of salted water to the boil. Thinly slice leek; cut mushrooms into quarters; mince garlic; cut cauliflower into small florets until you have 1½ cups worth; thinly slice chives; melt butter; peel courgette into ribbons; cut cherry tomatoes in half; grate cheese. Set all aside.

Heat a drizzle of oil in a large, oven proof fry-pan on high heat. Cook leek and mushrooms with salt for about 5 minutes, until tender. Add garlic and thyme and cook a further 1-2 minutes, until fragrant. Add wine/stock and simmer until almost all reduced. Remove from heat and fold through truffle cream and milk.

While mushrooms and leek cook, cook gnocchi in pot of boiling water for 2 minutes, add cauliflower and cook for a further 1-2 minutes, until tender. Drain well. Toss gnocchi and cauliflower through cooked mushroom mix and season to taste.

Combine breadcrumbs, chives, salt and butter in a small bowl and scatter evenly over gnocchi/mushroom mix. Place under grill for about 3 minutes, until golden and crunchy.

While gnocchi grills, toss all baby kale salad ingredients together in a large bowl and season to taste.

To serve, divide truffled gnocchi gratin between plates or bowls and top with baby kale salad.

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