1. Blanch the gnocchi in a pan of boiling salted water for 2 minutes, drain and allow to chill.

  2. Prepare the asparagus and tender stem broccoli by trimming the bottoms and peeling the asparagus.

  3. In a large pan of salted boiling water, blanch the asparagus, kale and tender stem broccoli for 1-2 minutes and chill. They should still have a crunch to them.

  4. Mix the gnocchi and all of the vegetables together with a good amount of Macphie Béchamel with Butter Sauce so that all the ingredients are well coated.

  5. Place into a deep oven proof tray and top with Pangratatto breadcrumbs.

  6. Place into a preheated oven at 175°C for 25 minutes.