Bacon & Mushroom Gnocchi

Bring a large pot of water to the boil. Add the gnocchi, stir once to stop it from sticking together, and cook until the first gnocchi rises to the surface (approximately 2-3 minutes). Pour into a colander, rinse lightly with cold water and drain really well. Lay on a flat tea towel to absorb any remaining water. Tip: Check you are using the correct amount of gnocchi. Using more will alter the flavour of your dish

Heat half of the olive oil in a medium frying pan over a medium-high heat. Add the gnocchi and fry for 3-4 minutes, or until they are golden brown. Remove and set aside on a plate.

Add the remaining olive oil to the same pan with the middle bacon, red onion and mushrooms. Cook for 5 minutes, or until the mushrooms are soft and the bacon has browned. Add the garlic and cook for 1 minute, or until fragrant. Add the chicken stock, water and plain flour, whisk till combine and smooth. Cook for a further 3 minutes so the sauce slightly thickens.

Return the gnocchi to the pan with half of the parsley, half of the finely grated Parmesan cheese and the baby spinach. Cook, stirring, until heated through.