Creamy Mushroom & Prosciutto 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 prosciutto and cook until golden, 2-3 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, grated Parmesan cheese (reserve some for garnish!) and baby spinach leaves. Cook, stirring, until heated through, 1-2 minutes. Add the gnocchi. Stir to combine then remove from heat.

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