Baked Gnocchi with Spinach and Mushrooms (from WeightWatchers Magazine September 2012)
(10 WW ProPoints per serving)
200g chestnut mushrooms, sliced
1 garlic clove, chopped finely
1/2 small carton single cream
10 small sage leaves
20g Parmesan cheese
Preheat the oven to 200C. Heat a frying pan and spray with cooking spray. Add the mushrooms and cook, stirring for 5 mins or until coloured and softened. Add the garlic and cook for 1 min more, then add the spinach handful by handful, stirring until it wilts down and any liquid has evaporated (this takes about 5 mins).
Meanwhile, cook the gnocchi according to the instructions on the packet.
Turn off the heat, stir in the gnocchi and season well, then divide between two wide shallow gratin dishes. Add the cream, sage leaves and then the Parmesan and bake for 12-15 mins or until golden and bubbling.