Mushrooms & Creamy Pesto Gnocchi

• Meanwhile, quarter snacking tomatoes. Finely chop garlic. Roughly chop parsley.
• In a medium bowl, combine mushrooms, savoury seasoning, a drizzle of olive oil and a pinch of salt and pepper.

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

• Reduce frying pan to medium heat then add half the garlic and cook, until fragrant, 1 minute.
• Stir in thickened cream and the reserved pasta water and simmer, until slightly reduced, 2-3 minutes.
• Remove pan from heat and stir through cooked gnocchi and basil pesto until combined. Season with salt and pepper.

• While mushrooms is cooking, cut ciabatta in half lengthways. Toast or grill ciabatta to your liking.
• In a medium heatproof bowl, microwave the remaining garlic and a drizzle of olive oil, in 10 second bursts, until fragrant.
• To bowl with garlic oil, add snacking tomatoes, chopped parsley and half the balsamic vinaigrette dressing. Season with salt and pepper. Toss to combine.