Fill your kettle and boil it. Pop the dried porcini mushrooms into a small heatproof bowl and cover with boiling water. Leave for 5 mins to soak. Once soaked, drain the porcini mushrooms and rinse well under a cold tap. Pop the soaked porcini into a into a jug and crumble in the stock cube. Pour in 400ml boiling water and stir to dissolve the stock. Set aside to soak for 15 mins.

Meanwhile, peel the onions and finely slice them. Peel the garlic and crush or finely chop it. Trim any woody ends from the cavolo nero, and finely shred the leaves. Pick the thyme leaves off their sprigs (if you have a fine mesh sieve you can push the sprigs through the holes in the mesh – the leaves will gather in the sieve).

Pour 1 tbsp olive oil into a large pan and warm to a medium heat. Add the chopped onions and garlic, the thyme leaves and a pinch of salt and pepper. Cook for 5–6 mins, stirring occasionally, till the onions have softened.

Stir the shredded cavolo nero into the pan. Pour in the porcini mushrooms and stock. Bring to a simmer and cook for 2 mins, till the cavolo nero has just started to wilt.

Crumble in half the pack of the Perl Las cheese (see our tip below for what to do with the remaining half). Tip the gnocchi into the pan and stir to melt the cheese and coat the gnocchi in the creamy sauce. Cook for 4–5 mins, till the gnocchi is plump and tender.

Divide the gnocchi and sauce between a couple of warm bowls, top with handfuls of peppery rocket leaves and serve.