Creamy Mushroom & Parmesan Gnocchi

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, stirring, until softened, 5 minutes. Add the sliced mushrooms and butter and cook until browned and softened, 8-10 minutes. Add the garlic and cook until fragrant, 1-2 minutes.

While the mushrooms are cooking, heat a second large frying pan over a medium-high heat with a generous drizzle of olive oil. When the oil is hot, cook the 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 the pan with the veggies to a low heat, then add the light cooking cream, the salt and grated Parmesan cheese (reserve some for garnish!). Add the gnocchi and parsley. Stir to combine, then remove from heat.

Thinly slice the pear (see ingredients). Finely shred the cos lettuce head (see ingredients).In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add the cos lettuce leaves and pear. Toss to coat.