Spinach & Courgette Gnocchi



Rehydrate the mushrooms in boiling water for 20 minutes, then drain and squeeze out any excess moisture reserving the liquid for use later. Cut cherry tomatoes and panfry until slightly coloured but not too soft. Toast pine nuts until golden. Heat a little oil in a frying pan and add gnocchi and courgettes, panfry, tossing occasionally, until they begin to colour then add butter and increase until the butter begins to foam then add mushrooms. Add spinach and allow to wilt, finally add the tomatoes, heat slightly and finish with a squeeze of lemon juice. Add a touch of mushroom stock if required. Spoon into a bowl and serve with a sprinkle of toasted pine nuts, grana Padano shavings and basil hearts