Creamy Mushroom & Double Parmesan Gnocchi

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

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

• To the pan with the veggies, reduce heat to low. Add garlic & herb seasoning and garlic and cook until fragrant, 1 minute. • Add thickened cream, a good pinch of salt, Parmesan cheese (reserve some for garnish!) and baby spinach leaves. Cook, stirring, until heated through, 1-2 minutes. • Add cooked gnocchi, stir to combine, then remove from heat.

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