Mushroom and Broccoli Gnocchi

Heat a splash of oil in a frying pan over high heat. Add your mushrooms in small batches and cook until they go golden brown, then remove from the pan. Add the chopped echalion shallot and garlic to the now empty pan and reduce the heat to medium-low. Cook for 3-4 mins until softened, if the pan gets too dry add a splash of water.

Return your mushrooms to the pan along with the vegetable stock pot, the water (as stated in the ingredient list) and a few good grinds of pepper. Allow to simmer over medium heat for 8-10 mins until thickened.

In another frying pan, heat a splash of oil on medium-high heat. When hot, add the gnocchi. Gently fry for 8 mins until it’s crispy around the edges. Remove from the heat. Meanwhile, cut the broccoli up into small florets. Plunge into the pot of boiling water for 3 mins, then remove, drain and keep to the side.

Stir the crème fraîche into your mushroom sauce. Once heated through, add your gnocchi and your broccoli to the sauce and give it all a good stir. Taste for seasoning and add more salt and pepper as you wish.