Creamy Mushroom Gnocchi

Meanwhile, halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Thinly slice the mushrooms. Finely chop the parsley (stalks and all). Pop the broccoli florets on a roasting tray and drizzle with oil and add a pinch of salt and pepper. Roast until golden and just tender, 10-12 mins.

Return the now empty frying pan to high heat and add a splash of oil. Add the mushrooms (in batches if necessary - don't overcrowd the pan or they will sweat not fry!) and a pinch of salt and pepper. Cook, stirring occasionally, until they are golden brown, 5 mins. Reduce the heat to medium-low and add the shallot. Cook, stirring, for 3-4 mins, then add the garlic and cook for 1 minute more.

Add the vegetable stock powder and water (see ingredients for amount) to the frying pan. Season with a pinch of pepper. Stir to dissolve the stock and simmer over medium heat until thickened, 8-10 mins.

Stir the crème fraîche and truffle powder into the mushroom sauce. Tip: add a bit of the truffle powder then taste and add as much as you like - it has a strong flavour! Once heated through, add the gnocchi, broccoli and half the parsley. Give it a good stir, then season to taste with salt and pepper if needed. Add a splash of water if the sauce is a bit thick.