Pan-Fried Basa With Gnocchi, Mushrooms & Spinach

Boil a kettle

Peel and finely chop (or grate) your garlic

Slice your white cup mushrooms finely

Heat a large pot (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add the sliced mushrooms and chopped garlic and reduce the heat to medium

Cook for 3 min or until the mushrooms have softened

Meanwhile, dissolve your vegetable stock mix in 200ml [300ml] [400ml] boiled water

Add your soft cheese and give everything a good mix up – this is your creamy vegetable stock

Add the creamy vegetable stock and gnocchi to the pot with the softened mushrooms and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 7-8 min, or until the liquid has started to thicken and the gnocchi is cooked through

While the gnocchi is cooking, pat your basa fillet[s] dry with kitchen paper and season with salt and pepper

Heat a large, wide-based pan (preferably non-stick) with 2 tbsp [3 tbsp] [4 tbsp] butter over a high heat

Once melted, add the basa and cook for 3-4 min on each side, or until browned and cooked through

Tip: Your fish is cooked when it turns opaque and flakes easily

Wash your spinach, then pat it dry with kitchen paper

Once the gnocchi is cooked and the sauce has thickened, add the spinach and cook for 1 min further or until it wilts

Give everything a good mix up – this is your gnocchi, mushrooms & spinach