Mushroom Medley Gnocchi & Herby Garlic Crumb

• Meanwhile, finely chop garlic and parsley.
• Thinly slice flat mushrooms.
• Zest lemon to get a pinch, then slice into wedges.

• Return the pan to medium-high heat with a good  
drizzle of olive oil. Cook panko breadcrumbs 
(see ingredients), stirring, until golden brown,  
2-3 minutes.
• Add garlic, parsley and lemon zest and cook until 
fragrant, 1 minute. Transfer to a bowl and season to 
taste with salt and pepper.  

• Wipe out the frying pan, then return to medium-high 
heat with a good drizzle of marinated goat  
cheese oil.
• Cook sliced mushrooms and flat mushrooms in 
batches until browned and softened, 6-8 minutes. 

• Remove pan from heat, then stir in light cooking 
cream, stock concentrate, baby spinach leaves, a 
good squeeze of lemon juice and a splash of water 
until combined, 1 minute.
• Add cooked gnocchi and toss to combine. Season 
generously with pepper.