1 Preheat the oven to 160°C/140°C Fan/Gas Mark 3.
2 Make the crumb by mixing the parmesan, bread crumbs and herbs together and leave aside to top the tray bake later.
3 In a pan on a low heat sweat down the chopped onion, garlic and herbs with half the butter and a splash of olive oil. Add in the mushrooms, once cooked place in a bowl.
4 In the same pan cook down the leeks with half the butter and a splash of olive oil and add to the mushrooms.
5 Cook the gnocchi to packet instructions, when cooked, drain and drizzle with olive oil to stop it sticking and place in the bowl with the leeks and mushrooms.
6 Mix the white sauce through the vegetables and gnocchi, add in the tarragon and season well to taste.
7 Pan sear, steam or boil the tender stem.
8 Layer the dish with the gnocchi, sliced camembert and tender stem.
9 Top with the bake with the last of the Le Rustique Camembert cheese slices and the crumb.
Tip: You may want to top with a few seeds to add an extra crunch
10 Bake for 15 minutes or until warm through and slightly brown on top.
11 Serve hot in the middle of the table with a light salad and enjoy!
Recipe courtesy of Le Rustique / Alex Head at Social Pantry