Crispy gnocchi bowl

• 5 shallots
• 2 tbsp rapeseed or olive oil
• 1 tsp ready-chopped garlic / garlic purée
• 250 g mixed mushrooms
• 500 g ready-made gnocchi (check it is vegan)
• 125 ml white wine (check it is vegan)
• 125 ml vegetable stock
• handful baby spinach
• 3 tbsp soya cream
• vegan parmesan-style 'cheese' (optional)

Instructions

Peel and finely slice the shallots. Heat the oil in a large, lidded frying pan or casserole dish and gently fry the shallots and garlic for 2-3 minutes until starting to soften.

Thickly slice or halve the mushrooms (depending on their size), and add to the pan. Turn up the heat and cook for 3-4 minutes until they have released their juices. Season well with salt and black pepper.

Add the gnocchi and then the white wine, and let it bubble for a minute, then pour over the vegetable stock, turn down to a medium simmer, cover with the lid and cook for 5 minutes, stirring occasionally. 

Roughly chop the spinach, then stir it in, followed by the soya cream. Taste and adjust seasoning if necessary, then serve immediately, with a grating of vegan 'parmesan'.