Our Valentine’s Wildly Passionate Mushroom Gnocchi

Heat 1 tbsp of oil in a frying pan over high heat. Add the mushrooms in small batches and cook until they go golden brown, then remove from the pan. Add the chopped 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 the mushrooms to the pan along with half the stock pot, 200ml of water and a few good grinds of pepper. Allow to simmer over medium heat for 8-10 mins until thickened.

In another frying pan, heat 2 tbsp 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 the mushroom sauce. Once cooked, add the gnocchi and the broccoli to the sauce and give it all a good stir. Taste for seasoning and add more salt and pepper as you wish.