Gnocchi with Creamy Mushroom Sauce

1. Fill and boil your kettle. Peel and finely chop the onion. Rinse the mushrooms and tear or slice them into small pieces. Peel and grate or crush the garlic.

2. Place a deep frying pan on a medium heat and add 1 tbsp olive oil. Add the onion, mushrooms and garlic to the pan, season with a pinch of salt and pepper, and fry for 8-10 mins, stirring often, till the veg are glossy and lightly browned. If they brown too quickly, turn the heat down and add 1-2 tbsp cold water.

3. While the veg cook, pour the water from the kettle into a large pan and bring it back to the boil. Add a large pinch of salt, then tip in the gnocchi. Simmer for 4-5 mins till the gnocchi bob to the surface of the pan. Drain well.

4. When the veg in the frying pan are tender, pour the soya cream into the pan and add 1 tbsp nutritional yeast. Stir in the baby leaf spinach. Pop a lid on the pan (use a baking tray if you don’t have a lid) and bring the sauce up to a bubble. Cook, for 1-2 mins to wilt the spinach. Taste the sauce and add a pinch more salt and pepper, if you think it needs it.

5. Tip the gnocchi into the pan and stir to mix it with the sauce. Serve the creamy mushroom gnocchi in warm bowls straight away.

6. Love Your Leftovers
Any leftover gnocchi and mushroom sauce will keep in the fridge for up to 2 days. Toss together, then spoon into an airtight tub and seal. Reheat in the microwave, or on the hob with an extra splash of water or dairy-free milk to loosen the sauce, till piping hot. The gnocchi and sauce can also be frozen for up to 3 months. Defrost overnight before reheating.