Garlic Mushroom Gnocchi (v)

a) Heat a glug of oil in a large frying pan over high heat. b) When hot, add the mushrooms and a pinch of salt and pepper. Fry until golden, stirring occasionally, 4-5 mins. c) Meanwhile, fill a large saucepan with the boiling water from the kettle and pop onto high heat.

a) Add the cavolo nero and a pinch of salt to the pan of boiling water. b) Bring back to the boil and cook for 1 minute. c) Add the gnocchi (see ingredients for amount). d) Boil for 3 mins, then drain in a colander.

a) Reduce the heat slightly and stir the garlic into the mushrooms. b) Cook for 1 min, stirring occasionally.

a) Stir the crème fraîche into the pan. b) Bring to the boil, then lower the heat and simmer untill thickened slightly, 1-2 mins. c) Crumble in half the goats cheese. Stir to melt and remove from the heat. d) Mix in the parsley.