Step 1

Brush or spray a casserole dish with oil. Add the gnocchi, asparagus, garlic, provencal herbs, tarragon and cheddar cheese. Mix to get the ingredients combined.

Step 2

Pour over the cream and vegetable broth, mix again.

Step 3

Cover and bake in the oven for 20-30 minutes, until the gnocchi has plumped out and the asparagus is softened. Stir through and add the truffle oil, if using. (This will be closer to 20 minutes if you're using a metal pan, which will conduct the heat more quickly, or a wider pan which has the gnocchi in a thinner layer. If you're using a heavier casserole dish, or one which layers the gnocchi more deeply, it will take closer to 30 minutes.)

Step 4

Sprinkle the mozzarella over the top and place in the oven, uncovered, for an extra 10 minutes or until the top is crisped up to your liking.

Step 5

Allow to stand for 5-10 minutes, then serve.