2 cloves garlic, minced
1 french shallot, finely chopped
10g black truffle
Salt/pepper to taste
Handful spinach or other leafy green
Chopped flat leaf parsley
Bring a pan of salted water to the boil, and cook gnocchi.
Meanwhile, cook onion and garlic in butter until soft but not coloured.
Remove onion and garlic from pan.
Increase heat, add a small knob of butter to pan.
Return onion and garlic to pan.
Add grated truffle and cream, bring to the boil.
Drain gnocchi. Add gnocchi and spinach to sauce, and toss.
Check seasoning, and finish with chopped parsley and Parmesan.
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
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