Roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press).

Heat a glug of oil in a frying pan on medium-high heat.When hot, add the gnocchi (see ingredients for amounts) and season with salt and pepper.Cook until golden and crispy, 8-10 mins. Stir to turn the gnocchi occasionally so they colour evenly.Once nicely golden, transfer the gnocchi to a plate.TIP: Do this in batches if necessary.

Meanwhile, heat another drizzle of oil in another large frying pan on high heat.Add the sliced mushrooms and season with salt and pepper.Cook, stirring regularly, until browned, 6-8 mins.Lower the heat to medium then add the garlic and cook for a further 1 minute.

Add the water to the pan (see ingredients for amount), along with the mushroom paste and creme fraiche.Stir to combine and bring to a bubble. Simmer for 1 minute.

Add the spinach a handful at a time, stirring, until it has all wilted, 2-3 mins.Return the gnocchi to the pan, stir to combine and cook until everything is piping hot. TIP: Add a splash of water at this stage, if the sauce is a bit thick.Season the sauce to taste with salt and pepper.Remove the pan from the heat and get ready to serve!

Share the gnocchi between your plates.Finish with a sprinkle of parsley and the hard Italian cheese. Enjoy!