Add 500 g Gnocchi to a pan of boiling water and simmer for 2-3 minutes. Drain once cooked.
Heat 1 teaspoon Olive oil in a pan. Add 2 Shallots, 2 Garlic clove and 250 g Mixed mushrooms and gently cook for 5 minutes.
Add 80 g Spinach and drained gnocchi and cook until the spinach has wilted.
Add 4 tablespoon 0% creme fraiche, 50 g Parmesan and 1 teaspoon Wholegrain mustard. Stir so that all the gnocchi is coated and then serve.
Notes
If you wanted to add meat to this, then leftover shredded chicken or some chopped cooked bacon would work.
If adding other vegetables, make sure they are quick cooking softer vegetables.
You can use any cheese that melts well in this recipe.
Swap the wholegrain mustard for dijon mustard if you prefer.
Top it with some fresh herbs, extra cheese and a sprinkling of pine nuts.
A little bit of the starch water from the pan added to the sauce makes it lovely and silky, so don't drain all the water.
If you don't have gnocchi, you could make this recipe with any pasta sauce instead - it's a great pasta sauce. It's also a good sauce to pour over chicken or salmon too.