Creamy Mushroom & Double Parmesan Gnocchi

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add onions and sliced mushrooms, cook until browned and softened, 6-8 minutes.

• While mushrooms are cooking, Half-fill a large saucepan with boiling water, add a generous pinch of salt. • Cook gnocchi in boiling water until floating on the surface, 2-3 minutes. • Reserve pasta water if needed, 1/2 cup for 2 people / 1 cup for 4 people) Drain gnocchi, then return to saucepan. Drizzle with olive oil if needed.

• Reduce pan to a low heat, add Garlic & Herb seasoning and garlic, cook until fragrant, 1 minute. Add thickened cream, the salt, Parmesan cheese (reserve some for garnish!) and baby spinach leaves. Cook, stirring, until heated through, 1-2 minutes. • Add gnocchi. Stir to combine then remove from heat.

• Roughly chop tomato. • In a medium bowl, combine a drizzle of the balsamic vinegar and olive oil. Season, then add rocket leaves and tomato. Toss to coat.