Creamy Mushroom Gnocchi

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the brown onion and cook, stirring, for 5 minutes, or until softened. Add the garlic and cook for 1 minute, or until fragrant. Add the sliced mushrooms and butter and cook for a further 8-10 minutes, or until browned and softened.

While the veggies are cooking, heat a separate large frying pan over a medium-high heat. Add the pine nuts and toast, stirring, for 3-4 minutes, or until golden. Transfer to a small bowl.

Return the large frying pan to a medium-high heat with a generous drizzle of olive oil. TIP: The oil will help the gnocchi turn golden! Once the oil is hot, add the gnocchi (see ingredients list) in a single layer and fry, tossing occasionally, for 6-8 minutes, or until golden. TIP: If the gnocchi doesn't fit in a single layer, fry in batches so it becomes golden! Season with a pinch of salt and pepper. TIP: Add more olive oil if the gnocchi is sticking to the pan.

Return the pan containing the mushrooms to a low heat and stir in the cooking cream (see ingredients list), salt (see ingredients list), baby spinach leaves, shaved Parmesan cheese and 1/2 the parsley. Cook, stirring, for 4-5 minutes, or until the cheese has melted. Add the gnocchi to the pan and stir to combine.