Finely chop 2 small leeks and fry in a touch of oil. Add a crushed clove of garlic when leeks have softened.
Slice 8-10 button mushrooms and add to the leek mixture.
Strip the stalks off 6-10 kale leaves, (or use spinach instead) and chop finely. Add to the mixture.
Meanwhile get your pasta cooking. Gluten-free gnocchi goes well with this dish.
Strain the pasta when cooked.
Stir in 2 scoops of Macadamia Smooth to the kale and mushroom mixture.
Mix in with the pasta.
Plate up and garnish with parsley, salt, pepper and Treetop Almond Parmesan.