Ingredients

2 cloves garlic, minced
1 french shallot, finely chopped

200g mushrooms

10g black truffle
30g butter
250ml cream

Salt/pepper to taste

Shaved Parmesan

Potato gnocchi

Handful spinach or other leafy green

Chopped flat leaf parsley

Method

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.

Sauté mushrooms.

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.

Prepared by
Ivonne Nathan
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
email [email protected].