1½ tbsp olive oil
200g pack No.1 Woodland Mushrooms, larger pieces sliced
260g pack washed spinach
2 shallots, finely sliced
1 clove garlic, crushed
75ml white wine
250g fresh gnocchi
1 tbsp single cream
2 tbsp finely grated Parmigiano Reggiano
1. Preheat the oven to 200ºC, gas mark 6. Heat 1 tbsp oil in an ovenproof frying pan or shallow casserole over a high heat. Fry the mushrooms with a pinch of salt, stirring regularly, for 5 minutes. Tip into a bowl and set aside. Meanwhile, place the spinach in a large mixing bowl and pour over just-boiled water from the kettle. Leave to wilt, then drain and rinse under cold water.
2. Return the pan to a medium heat with the remaining oil. Gently fry the shallots and garlic for 3-4 minutes until soft. Squeeze excess water from the spinach and dry thoroughly. Roughly chop and add to the pan with a pinch of salt. Fry for 1 minute, then add the wine and allow to bubble for 1 minute.
3. Place the gnocchi in a mixing bowl and pour over more just-boiled water from the kettle. Leave for a minute, then drain. Stir the cream,
2 tbsp water, the mushrooms and drained gnocchi into the pan with the spinach. Season and scatter with the grated cheese. Transfer to the oven for 10 minutes until piping hot, then rest for a couple of minutes before serving.
Cook’s tipNo.1 Woodland Mushrooms offer a lovely mix of seasonal varieties, but you can use any sliced mushrooms. Mushrooms are high in fibre and provide selenium and folate, which help maintain a healthy immune system.