Bacon, Mushroom & Parmesan 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 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.

Add the remaining oil to the same pan with the middle bacon and mushroom. Cook for 5 minutes, or until the mushrooms are soft and the bacon is browned. Add the garlic and zucchini and cook for 1 minute, or until fragrant. Add the white wine (if using) and cook for a further 3 minutes so the liquid reduces slightly and the alcohol evaporates.

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