Lighter 'Creamy' Mushroom Gnocchi

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil half a kettle

Add the portobello mushrooms to a tray and drizzle over the soy sauce

Put the tray in the oven for 15-20 min or until the mushrooms are cooked through and tender

Whilst the mushrooms are cooking, peel and roughly chop the garlic

Drain and rinse the butterbeans

Dissolve the veg stock mix in 150ml [250ml] boiled water

Heat a large, wide-based pan (preferably non-stick) with 1/2 tbsp [1 tbsp] olive oil over a high heat

Once hot, add half the drained butterbeans and the chopped garlic with a pinch of salt and cook for 2-3 min or until the garlic has softened

Once softened, transfer the butterbeans & garlic to a blender, reserving the pan

Add the veg stock and a pinch of salt and pepper and blitz until smooth – this is your 'creamy' sauce

Wash the spinach, then pat it dry with kitchen paper

Return the pan to a high heat with 1/2 tbsp [1 tbsp] olive oil

Once hot, tear the chestnut mushrooms straight into the pan and cook for 4-5 min or until starting to brown

Add the remaining butterbeans and the gnocchi and cook for a further 5-6 min or until everything is starting to crisp

Add the Chinese rice wine and cook for 1 min

Add the spinach, 'creamy' sauce and Dijon mustard and cook for a further 2-3 min or until the spinach has wilted and the sauce has thickened

Season to taste, adding more salt and pepper if needed – this is your 'creamy' mushroom gnocchi

Tip: Add a splash more water if your sauce is looking a little dry!