Gnocchi with herbs, garlic sauce and black truffle

Preheat the oven to 180°C/gas mark 4

To make the gnocchi, cook the potatoes in the oven for 40–50 minutes. Once cooked, mash them immediately and add the other ingredients

Knead until fully incorporated then roll the mix into cylinders. Cut into 2cm pieces and roll to make gnocchi. Cook the for 4–5 minutes in salted boiling water

For the garlic sauce, blanch the garlic five times in boiling water, changing the water each time

Sauté the shallot over a low heat with the potatoes and extra virgin olive oil. Add the white wine and continue cooking. When the potatoes are perfectly cooked, add the garlic, salt and fresh cream, then bring everything to 80°C. Blend well until smooth and keep warm

In a mixer, blend the parsely, breadcrumbs, Parmesan and softened butter

Spread out on a silpat mat to a 2mm thickness and freeze. Once frozen, cut into small circles and place on top of the gnocchis

Place the gnocchis under a grill until the herb crust is golden brown

To serve, wilt the spinach in a saucepan and plate with the gnocchi, garlic sauce, black truffle shavings and edible flowers