Instructions:

Ingredients: 250g Edamame Beans 10g truffle oil 150ml single cream 1 clove garlic, minced 1 onion, finely chopped 2 sprigs thyme leaves 1 tbsp extra virgin olive oil 1kg maris piper 100g 00 flour 1 nut meg 250g butter Recipe Description: 1. cook the potatoes whole. Cook in a large pan of boiling salted water for 20 to 25 minutes, or until tender. Drain and leave until cool enough to handle, then remove the skins. 2. Mash the potatoes using a potato ricer or masher on a large clean board. 3. Sprinkle over the flour, finely grate over half the nutmeg, season well with sea salt and black pepper, then scrunch and push the mixture together with clean hands. Depending on the potatoes, you may need to add a little more flour – use your common sense. 4. Knead on a flour-dusted surface for a few minutes until pliable, then divide into 4 equal pieces and roll each into a sausage about 2cm thick. 5. Slice into 3cm lengths – this is your basic gnocchi. Now you can gently roll each piece down a butter pat, the back of a fork or a fine grater to add grooves, which will help your sauce to stick, or simply roll into balls. Now pan fry until cooked 6. Warm the beans in butter ready to serve 7. Mix the truffle oil and single cream together to make the truffle cream. 8. Once all the elements are ready plate them together and serve ALLERGY INFO: Soya cereals containing gluten milk egg mustard