Plant-Based Smoky Gnocchi & Crispy Mushrooms

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a full kettle

Cut your flat white mushroom[s] into thick slices

Peel and chop (or grate) your garlic

Add the sliced mushrooms to a baking paper-lined tray (or two!) with half the chopped garlic, a small pinch of salt and a drizzle of olive oil

Give everything a good mix up until everything is well coated

Put the tray[s] in the oven for 20-25 min or until the mushrooms are tender and crisp – these are your crispy mushrooms

Chop your cherry tomatoes in half

Wash your spinach and pat it dry with kitchen paper

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

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

Once hot, add the chopped cherry tomatoes, ground smoked paprika and the remaining chopped garlic to the pan

Cook for 2-3 min or until the tomatoes have softened

Once the tomatoes have softened, add your creamy single soy and vegetable stock mix to the pan with your Dijon mustard and a pinch of salt and pepper

Give everything a good mix up and cook for 4-5 min or until the sauce has thickened

Once thickened, add the spinach and drained gnocchi and stir it all together until the spinach has wilted and the gnocchi is well coated – this is your plant-based smoky gnocchi