Creamy Truffle Gnocchi Gratin

Steps

1. Prep veggies Preheat oven to high-grill. Bring a medium pot of salted water to the boil. Thinly slice leek and roughly chop kale.
2. Cook veggies Heat a drizzle of oil in a large, oven-proof fry-pan, on medium heat. Cook leek, garlic and salt for about 6 minutes, until very soft. Add wine/stock and cook for about 1 minutes, until nearly evaporated.
3. Cook sauce Stir in truffle cream and milk. Bring to a simmer and remove from heat.
4. Cook gnocchi and make crumb While leeks cook, cook gnocchi in pot of boiling water, for about 5 minutes, until tender. Drain well and set aside. In a shallow bowl, combine breadcrumbs, milk, pine nuts and feta. Mix to a crumb.
5. Finish gratin and prep salad When gnocchi is drained, add to sauce in pan, along with kale. Fold through. Cover with feta crumb and grill for about 3 minutes, until golden. While gnocchi grills, peel courgette and carrot into ribbons. Toss in a medium bowl, with basil and sundried tomato dressing. Season to taste.
6. To serve Divide gnocchi gratin between plates and serve with ribbon salad.