Simple Mushroom, Leek & Gnocchi Gratin

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

Slice the chestnut mushrooms finely

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

Once hot, add the sliced mushrooms with a pinch of salt and cook for 5-6 min or until starting to brown

While the mushrooms are cooking, wash the leek[s] carefully to remove any grit from between the leaves, then top, tail and slice finely

Add the sliced leek to the pan with the mushrooms and reduce the heat to medium-low

Cook for 8-9 min further or until the leek has softened

Boil half a kettle

Combine the panko breadcrumbs with the dried basil, a drizzle of olive oil and a pinch of pepper – this is your basil crumb

Dissolve the vegetable stock mix in 350ml [550ml] boiled water and add the Dijon mustard, soft cheese and a very generous grind of pepper – this is your stock

Add the gnocchi to an oven-proof dish

Once the leek has softened, add 1 tbsp [2 tbsp] flour to the pan and cook for 1 min, then gradually add the stock and cook for 1-2 min further or until a creamy consistency – this is your creamy mushroom mixture

Top the gnocchi with the creamy mushroom mixture and give everything a good mix up

Top with the basil crumb

Put the dish in the oven for 15-20 min or until the basil crumb is golden and crispy – this is your mushroom, leek & gnocchi gratin