Truffled mushroom ragu on crispy polenta
Picture: Iain Gillespie

Serves 4

500g homemade or quality shop- bought gnocchi

1 small cauliflower, cut into bite-sized pieces

2 tbsp vegetable oil

2 tbsp butter

1 clove garlic, minced

1/2 cup sage leaves

1 tsp truffle oil

1 small truffle

Cook the gnocchi in boiling salted water until just cooked and then drain and set aside. Toss the cauliflower in the vegetable oil and roast in a preheated 180C oven for 20 minutes or until just tender with some charring on the edges. Heat the butter in a large non-stick frypan with the garlic and sage leaves; add the gnocchi and brown on one side then the other. Add the cauliflower and stir gently to combine, before removing from the heat and adding the truffle oil. Season with salt and pepper. Divide between four plates before shaving truffle over the top.

The West Australian

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