Creamy Garlic Mushroom Gnocchi

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a full kettle

Step 2

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

Step 3

Tear the chestnut mushrooms into rough bite-sized pieces

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

Wash the spinach, then pat it dry with kitchen paper

Step 9

Once the mushrooms have started to caramelise, add the spinach and soy sauce to the pan and cook for 1 min or until starting to wilt

Step 10

Once the spinach has wilted, add the crème fraîche and half [all] of the wholegrain mustard and stir everything together

Step 11

Tip: Cooking for 2? Save the remaining wholegrain mustard for another recipe!

Step 12

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

Step 13

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

Step 14

Serve the creamy garlic mushroom gnocchi

Step 15

Tear the basil leaves over the top

Step 16

Garnish with the remaining grated Italian hard cheese and a generous grind of black pepper