A staple of Italy, Gnocchi is a great pasta alternative that gives a much more warming, soft essence to a dish. Often made of dough, we’re using the potato variety here for a cheesy, glooping meal that’s immensely more-ish and full of rich flavour. With spinach and mushrooms giving it plenty of goodness, it’s a great week-night vegetarian dish that goes from cupboard to plate in just 30 minutes.

Mellow and relaxing, pair it with the legendary Curtis Mayfield’s Here But I’m Gone, a choice cut from his 1996 album New World Order. A welcome, if slightly hit and miss, comeback album, it was the final offering from one of music’s greatest names and shows his longevity an artist. It’s alleged that he recorded some of it lying on his back after being paralysed half-way through it’s making, perhaps part of the reason it’s generally more laid back than the frenetic funk sound of famous tracks such as Move on Up where he made his name. Either way, the smooth break, electric guitars and echoing vocals of this touching track are perfect for a relaxed evening in.

METHOD

1. Heat the olive oil in a large pan on medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally until slightly golden.

2. Add the mushrooms, garlic, and Italian seasoning. Continue to cook, stirring occasionally, for another 5 minutes.

3. Stir in the Dijon mustard and white wine. Let it simmer for a minute or so.

4. Add the cream and gnocchi. Wait until it starts to bubble again, then cover the pan and reduce the heat to low-medium. Cook for 3 minutes.

5. Stir in the spinach, cover the pan again and cook for 3 minutes.

6. Stir in the parmesan and blue cheese and season with salt & pepper.

7. Give it a taste. The gnocchi should be soft. If not, continue to cook for another few minutes. Garnish with fresh parsley and serve immediately with more parmesan cheese grated over top.