½ tsp butter ½ tbsp pine nuts ½ garlic clove, crushed 120 g baby spinach leaves 120 g mushrooms, thinly sliced ½ tbsp grated parmesan cheese 120 g potato gnocchi, uncooked

Cook the gnocchi as per packet instructions. Drain. Heat butter in a non-stick frying pan and add the pine nuts. Continue to stir and cook until butter and pine nuts are lightly browned. Add the garlic and mushrooms and cook until mushrooms are tender. Add the gnocchi and spinach and stir until spinach wilts. Season with salt and pepper, sprinkle with parmesan cheese and serve.