Creamy Mushroom & Parmesan Gnocchi

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

• While veggies 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 (1/2 cup for 2 people / 1 cup for 4 people). Drain gnocchi, then return to saucepan. Drizzle with olive oil to prevent sticking.

• When the mushrooms are browned and softened reduce the heat to low, then add garlic & herb seasoning and garlic and 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.