Creamy Gnocchi

Put a splash of oil in a frying pan over high heat. Add the mushrooms in small batches and cook until they are golden brown, 5 mins. Reduce the heat to medium-low and add the shallot. Cook for 3-4 mins. Then add the garlic and cook for 1 minute more. If the pan gets too dry, add a splash of water.

Add the vegetable stock pot and water (amount specified in the ingredient list) to the frying pan. Season with a few good grinds of black pepper. Stir to dissolve the stock pot and simmer over medium heat until thickened, 8-10 mins.

Put a splash of oil in another frying pan on medium-high heat. When hot, add the gnocchi. Gently fry until crispy around the edges, 8 mins. Remove from the heat. Meanwhile, cut the broccoli into small florets. Add them to the pan of boiling water. Cook for 3-4 mins. Then drain in a colander and set aside.

Stir the crème fraîche into your mushroom sauce. Once heated through, add the gnocchi, broccoli and half the parsley. Give it a good stir, then taste for seasoning and add salt and black pepper as you wish.