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baby cos lettuce and ruby chard
are this weeks greens for veg boxes
baby cos lettuce and ruby chard
are this weeks greens for veg boxes
Truffled Gnocchi Gratin with Baby Kale Salad

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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