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 with salt and pepper to taste. 

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

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