Creamy Mushroom & Parmesan Gnocchi

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5 minutes. • Add sliced mushrooms and cook, until browned and softened, 6-8 minutes. Add garlic and garlic & herb seasoning and cook, stirring until fragrant, 1-2 minutes.

• While the mushrooms are cooking, heat a second large frying pan over medium-high heat with a generous drizzle of olive oil. • When oil is hot, cook gnocchi, tossing occasionally, until golden, 6-8 minutes. Season with salt and pepper. Transfer to a plate.

TIP: Add extra oil if the gnocchi is sticking to the pan.

• Reduce pan with the veggies to a low heat, then add plant-based cooking cream, the salt, Parmesan cheese (reserve some for garnish!) and baby spinach leaves. Cook, stirring until heated through, 1-2 minutes. • Add pan-fried 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.