Gnocchi with asparagus, pine nuts and truffles with an arugula cream sauce
Serves a smitten 2

For arugula cream sauce
3 cups arugula
2 cloves garlic
1 cup heavy cream
2 tbsp butter
Salt and pepper to taste


Sautee the arugula and garlic until the greens have wilted
Add the cream and butter, and season with salt and pepper
Simmer the sauce for 10 minutes on low.
Puree until smooth

For gnocchi
500 grams gnocchi
1 bunch asparagus tips, blanched in boiling water for 1 minute
½ cups toasted pine nuts
Black truffles or truffle oil, to taste

Boil the gnocchi in salted water until they begin to float.
Drain the gnocchi and mix with the sauce, pine nuts, and asparagus.
Serve immediately garnished with fresh arugula, edible flowers and truffle shavings or a drizzle of truffle oil.