Gnocchi Bake

Put a glug of oil in a large frying pan over medium-high heat. Once hot, add the gnocchi to the pan and fry until golden brown and crispy, 8-10 minutes. Remove from the pan and set aside.

Meanwhile, combine the panko breadcrumbs, the olive oil and the hard Italian cheese for the crumb in a small bowl, then set aside. Zest and halve the lemon.

Add the mushrooms to your (now empty) frying pan and return it to medium-high heat. Add a glug of oil if the pan is dry. Cook, stirring occasionally, until golden brown, about 5 mins. Next, add the courgette and cook for 4-5 mins. Add the sage and garlic and cook until fragrant, another 1-2 mins.

Preheat your grill to high. Return the gnocchi to the pan and remove it from the heat. Add the crème fraîche, a pinch of lemon zest and the water (amount specified in the ingredient list). Season with salt and black pepper, add a squeeze of lemon juice and stir to combine.