Creamy spinach and mushroom gnocchi
- 500g pack Asda Gnocchi
- 100g frozen peas
- 250g chestnut mushrooms, sliced
- 2tsp rapeseed oil
- 2 cloves garlic, crushed
- 100g baby spinach
- 300ml semi-skimmed milk
- 1tbsp plain flour
- 75g Asda 30% Less Fat Mild Grated British Cheese
Bring a pan of water to the boil, add the gnocchi and peas and cook for 2 mins. Drain and set aside.
Heat a deep-sided frying pan, add the mushrooms and dry-fry for 4-6 mins until golden. Add 1tsp of the oil and the garlic, and cook for 1 min.
Add the remaining 1tsp oil to the pan, tip in the gnocchi mixture and fry for 2-3 mins, stirring, until the gnocchi are golden.
Put ½ the baby spinach and 200ml of the milk in a processor and blitz until finely chopped. Add the rest of the spinach and pulse to a liquid. Alternatively, use a handheld blender.
In a small pan, mix the flour to a paste with a splash of the remaining milk. Stir in the rest of the milk and heat on low, stirring, until thickened.
Add the spinach mixture to the pan, then bring to a simmer and cook for 2 mins. Season with ground black pepper, add the cheese and cook until melted. Add to the pan with the gnocchi, mix until coated, then serve.