Recipe Primavera gnocchi
Ingredients
- Macphie Béchamel with Butter Sauce
- Good quality gnocchi
- Fresh asparagus
- Garden peas
- Tender stem broccoli
- Kale
- Pangratatto breadcrumbs
- Parsley
- Lemon zest
Method
Blanch the gnocchi in a pan of boiling salted water for 2 minutes, drain and allow to chill.
Prepare the asparagus and tender stem broccoli by trimming the bottoms and peeling the asparagus.
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.
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.
Place into a deep oven proof tray and top with Pangratatto breadcrumbs.
Place into a preheated oven at 175°C for 25 minutes.
