1 large handful spinach or watercress, or a bit of both
1 (500g) packet gnocchi (plain or mushroom gnocchi)
truffle oil (optional)
chilli flakes (optional)
Method Prep:15min › Cook:30min › Ready in:45min
Heat 1 tablespoon oil in a heavy pan or casserole on a medium heat.
Add onion, carrot, celery, garlic, red pepper and fresh chilli (if using), and sweat these down until soft but not brown, about 10 minutes.
Add quorn or chicken and continue to cook on a lower heat for about 5 minutes, stirring occasionally. Add butter (if using) and mushrooms, parsley and a squeeze of lemon juice. Season with salt and pepper to taste.
Continue cooking for another 5 minutes then add the stock and about 3/4s of the cottage cheese (reserve the rest of another use). Stir and simmer gently for 5 to 10 minutes. Add spinach, turn off the heat and cover to keep warm.
In the meantime, heat a large pan of salted water and cook the gnocchi according to packet instructions.
When everything is ready, check seasoning. Layer the gnocchi in a bowl, drizzle truffle oil over them, then ladle the rest of the ingredients on top. Sprinkle with chilli flakes if desired and serve.
You can use cooked chicken instead of Quorn if you don't want a vegetarian dish.