Creamy Mushroom & Parmesan Gnocchi

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the sliced mushrooms and butter and cook until browned and softened, 8-10 minutes.

While the mushrooms are cooking, heat a second large frying pan over a medium-high heat with a generous drizzle of olive oil. When the oil is hot, add 1/2 the gnocchi in a single layer and fry, tossing occasionally, until golden, 6-8 minutes. Season with a pinch of salt and pepper. Transfer to a plate. Repeat with the remaining gnocchi. TIP: Add more olive oil if the gnocchi is sticking to the pan. No need to boil the gnocchi before frying!

Return the pan containing the mushrooms to a low heat and stir in the light cooking cream, salt, grated Parmesan cheese and baby spinach leaves. When the mixture is heated through, add the gnocchi to the pan and stir to combine.

Thinly slice the pear (see ingredients list). In a medium bowl, combine the balsamic vinegar and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Add the rocket leaves and pear to the bowl with the dressing and toss to coat.