Ingredients

  • 250g vegan Potato Gnocchi 
  • 4 heaped tbsp Truffle & Mushroom Pesto
  • 20g grated Parmigiano Reggiano DOP
  • 175ml double cream
  • 1 handful baby spinach
  • 15g plain butter
  • 1 small crushed clove garlic 
  • 1 tbsp mascarpone/cream cheese
  • 1/2 tsp salt 
  • 5 grinds fresh black pepper

Method

  1. Pour 2.5 litres of lightly salted water into a pan for 250g of Potato Gnocchi and set aside.
  2. In a pan melt the butter on a medium heat until deliciously frothy enough to stir in the crushed garlic. let this cook for 1 minute before pouring in the double cream then mix until combined. For optimum richness add the mascarpone cheese.
  3. Now stir through the baby spinach, parmesan, salt and pepper whilst maintaining a low heat allowing for the spinach to wilt whilst you begin boiling your gnocchi. 
  4. Bring your salted water to a steady boil and begin adding the gnocchi. Let it soften for 3-4 minutes by which time you should see the gnocchi rise to the top ready for the plucking. 
  5. Once drained and set aside (remember to save some starched pasta water!) stir through the Truffle and Mushroom Pesto into your saucepan then add your pasta. Assure that your pasta is coated evenly and thoroughly.
  6. Serve with a sprinkle of fresh parsley and one final grind of fresh pepper for an impressive flourish!