Step 1

Cook the gnocchi in a saucepan of boiling, salted water according to the packet instructions until they rise to the surface. Remove with a slotted spoon and set aside.

Step 2

Meanwhile, melt the butter in a frypan over low heat. Add the mushroom and garlic, then cook, stirring, for 5-7 minutes until the mushroom has softened. Increase heat to medium, then add the cream, nutmeg and spinach, and cook for 1 minute or until the spinach has wilted. Stir in gnocchi, gorgonzola and half of the parmesan until melted.

Step 3

Season and divide among 4 bowls, then serve with remaining parmesan.