Serves: 4-6

Preparation time: 10 minutes

Cooking time: 20 minutes

You’ll need:

2 x 400g packs of fresh gnocchi

1 tbsp olive oil

1 white onion, finely chopped

2 garlic cloves, crushed

400g portobello mushrooms, sliced

200g spinach

1 tub of Paysan Breton Mild & Creamy Blue cream cheese

Splash of milk (if needed)

Black pepper

Small bunch of parsley, chopped

What to do:

1. Preheat the oven to 200°c.
2. Bring a large pan of salted water to a boil and cook the gnocchi following the pack instructions. You will know it is ready when the gnocchi have floated to the surface.
3. Drain and set aside.
4. While the gnocchi is cooking, heat the oil in a large frying pan. Add the onions and garlic and cook for around 2-3 minutes until the onion is starting to soften but not colour.
5. Add the mushrooms and cook for a further 4-5 minutes, until they are cooked through and soft.
6. Add the spinach to the pan and put the lid on to allow it to wilt down and then stir through to combine.
7. Stir the drained gnocchi into the frying pan and add ¾ of the cream cheese (save the rest for later).
8. Stir well to coat everything in the cream cheese. If needed, add a splash of milk to loosen the sauce.
9. Add a generous amount of black pepper, stir through and then transfer the gnocchi to a roasting tin.
10. Place in the oven for 15 minutes until golden brown and bubbling.
11. Finish with chopped parsley and dollops of the remaining cream cheese.

Serve immediately.