Creamy Mushroom and Spinach Gnocchi

Prepare the Gnocchi

1. Bring a large pot of salted water to a boil.
2. Add the potato gnocchi and cook according to the package instructions (usually about 2 to 3 minutes, until they float to the surface).
3. Drain the gnocchi and set them aside.

Cook the Mushrooms and Garlic

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced chestnut mushrooms and sauté for 5 to 7 minutes until they are beautifully browned and any moisture has evaporated.
3. Turn the heat down to medium, add the minced garlic, and cook for about 1 minute until fragrant, being careful not to let it burn.

Build the Creamy Sauce

1. Pour the plant-based cooking cream into the skillet with the mushrooms and garlic. Bring to a gentle simmer.
2. Let the cream bubble softly for 2 minutes to thicken slightly.
3. Season the sauce generously with salt and plenty of freshly cracked black pepper.

Combine and Serve

1. Add the fresh baby spinach to the skillet. Stir gently for 1 to 2 minutes until the leaves are completely wilted into the sauce.
2. Tip the drained gnocchi into the skillet and toss well to ensure every piece is thoroughly coated in the creamy mushroom and spinach sauce.
3. Divide into bowls and serve immediately.