[Global Inspiration Session] Creamy Leek & Green Veggie Gnocchi

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

• In a large frying pan, heat a large frying pan with the butter and a drizzle of olive oil over medium-high heat. • Cook until beginning to brown, 2-3 minutes. • Remove from heat then stir through a good squeeze of lemon juice and a pinch of chilli flakes (if using).

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook leek and zucchini, until tender, 4-5 minutes.

• Add garlic & herb seasoning and cook until fragrant, 1 minute. • Add light cooking cream, lemon zest and the reserved pasta water, and cook until slightly thickened, 1-2 minutes. • Stir through cooked gnocchi and baby spinach leaves. Season with salt and a good pinch of pepper. TIP: Add a splash more water if the sauce looks too thick.