Ingredients:

• Gnocchi
• Mushrooms, sliced
• frozen spinach (fresh works too!)
• Tomatoes, chopped
• Spring onion, sliced
• Garlic, minced or finely chopped
• Vegetable stock
• Red chilli flakes and black pepper
• Crème fraiche
• A dash of oil and butter

Method:

1. Place the garlic, mushrooms, spring onion and tomatoes into a lightly oiled frying pan on a medium to high heat
2. After a couple of minutes add in a bit of butter and the gnocchi and allow this to start crisping on the outside
3. Meanwhile make up a small amount of vegetable stock and add some pepper and chilli flakes to this
4. Add the vegetable stock into the pan and dollop in some crème fraiche as well, making sure to give everything a good mix and reducing the heat to medium
5. Add in the frozen spinach here. If you are using fresh hold off another couple of minutes
6. Let everything cook together, ensure the sauce is homoginzed well and reduces slightly
7. Messily serve and enjoy!

Eating And Storage Tips

You can of course tweak the vegetables that go into this dish or do things like adding in a little parmesan cheese or other similar hard cheese, a squeeze of lemon juice and even a bit of white wine mixed in with the vegetable stock stage (adjusting liquid quantities accordingly) to make it that extra bit more luxurious.

This is a recipe I would not suggest freezing as it might cause the crème fraiche and water in the vegetable stock to separate slightly. Also, doing that would cause the spinach to go into a whole world of wilty and potential sliminess on defrosting and reheating.

If you are going to have extra of this or are intending to make it for more than one day I would suggest using fresh spinach but making sure you portion the rest into storage containers before adding the spinach in. When the rest has cooled in the storage container(s) then add the spinach as this means when you go to reheat it there wont be any bad consequences there.

With regards to reheating specifically I would suggest reducing the heat on the microwave for this and doing it a bit longer. Having it slowly heat up will keep that sauce together a bit more. Make sure it has ventilation so steam doesn’t head back into the mix and be sure to give it a couple of stirs through the reheating. My preference is to reheat this in a frying pan but I appreciate not everybody has the time to do that or especially if taking this to work with them the resources to pop a pan onto a hob.