Creamy Chicken, Mushroom & Parmesan Gnocchi

• Meanwhile, finely chop brown onion. Roughly chop tomato. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, chicken and sliced mushrooms, stirring, until softened, 6-8 minutes. • Add garlic paste and garlic & herb seasoning and cook, stirring, until fragrant, 1-2 minutes.

• Reduce heat to medium-low then stir in plant-based cooking cream, the salt, reserved pasta water, Parmesan cheese (reserve some for garnish!) and baby spinach leaves, until heated through, 1-2 minutes. • Remove pan from heat and stir through cooked gnocchi until combined. Season to taste. • In a medium bowl, combine tomato, rocket leaves and balsamic vinaigrette dressing. Season.