Creamy Mushroom Gnocchi & Herby Garlic Crumb

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

• Return 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.

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

• Reduce heat to medium and stir in light cooking cream, vegetable stock pot, a good squeeze of lemon juice and a splash of water until combined, 1 minute. • Remove pan from heat and add baby spinach leaves and cooked gnocchi, tossing until wilted and combined. Season generously with pepper.