Cream of Mushroom Gnocchi

Cream of mushroom soup and gnocchi are two of my favourite things, so it only seemed right that I combine them! This was a culinary experiment that resulted in a comforting, creamy, carby bowl that takes no time to throw together.

Time to cook: 20 minutes

Ingredients (serves 2):

• Knob of butter

• 1 pack shop-bought gnocchi (500g)

• 300ml creme fraiche

• 300g button mushrooms

• 50g vegetarian Italian hard cheese

• 2 large handfuls spinach

• 500ml vegetable stock

• 1/2 finely chopped white onion

• 3 finely chopped garlic cloves

• salt and pepper to taste

Method:

1. Heat the oven to 200 degrees c (fan)

2. Fry the onion in the butter and a little olive oil until the onions are golden.

3. Add the garlic and cook for another couple of minutes.

4. Slice the mushrooms and place these in the pan and cook until the water from the mushrooms has evaporated.

5. Add in the creme fraiche, stock and spinach

6. Boil the gnocchi in salted water for a couple of minutes before adding to the pan of mushrooms

7. Place the gnocchi and mushroom mixture, sprinkle over the cheese into an ovenproof dish and bake for 8-10 minutes