Creamy Garlic Mushroom Gnocchi

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a full kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Tear your white cup mushrooms into rough bite-sized pieces

Once hot, add the torn mushrooms and your roasted garlic paste to the pan and cook for 2-3 min or until starting to caramelise

Add your gnocchi to a pot of boiled water and bring to the boil over a high heat

Cook the gnocchi for 3 min or until it begins to rise to the top of the pot

Once done, drain the gnocchi, reserving a cup of the starchy cooking water

Wash your spinach, then pat it dry with kitchen paper

Once the mushrooms have started to caramelise, add the spinach and your soy sauce to the pan and cook for 2-3 min or until starting to wilt

Once done, add your crème fraîche and Dijon mustard and stir everything together

Add the drained gnocchi and half of your grated Italian hard cheese (save the rest for garnish!) and give everything a good mix up – this is your creamy garlic mushroom gnocchi

Tip: Add a splash of the reserved starchy cooking water if it's looking a little dry