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Ingredients:

2 tablespoon olive oil
2 cups sliced mushrooms
1 small yellow onion chopped
3 cloves of garlic, minced
4 tablespoons butter
¼ cup white flour
Salt and pepper
¼ teaspoon chili flakes optional
2 cups milk
1¼ cups chicken broth
500g gnocchi
340 gram prawns, peeled & deveined
2 cups spinach
½ cup parmesan cheese plus more for serving
Fresh parsley, salt and pepper, and more Parmesan cheese to serve

Serves: 4
Preparation time: 30 minutes

Method:

Preheat oven to 220C

Place a large oven-safe skillet with olive oil in it on the stove over medium-high heat. Add in the mushrooms and chopped onion and stir until the onion is transparent and mushrooms lightly browned or about 5 minutes.

Add in the garlic, chili flakes if using and the shrimp and stir for another couple of minutes until the shrimp are pink and just about cooked through (don’t over cook them because they will continue to cook later in the sauce) Remove to a small bowl or plate and quickly wipe out the skillet.

Place the butter in the skillet and melt. And then lower the heat juts slightly. Gradually whisk in the flour until smooth, and continue cooking, whisking constantly for about 1-2 minutes.

Very gradually whisk in the milk and chicken broth until the mixture is smooth whisking constantly until the mixture has thickened (about 5 minutes). Then whisk in half of the cheese.

Stir in the gnocchi, cooked mushrooms, prawns and onions mixture, and spinach. Stir until all is coated..

Top with the rest of the Parmesan cheese and place in the oven.
Bake on the top rack for approx 15 minutes until bubbling and thick.

If you want a little colour on everything thing, turn on the broiler and then broil for another minute or two for a delicious crispy top.
Remove from the heat, top with additional salt, pepper, chili flakes and some chopped fresh parsley if desired.

Enjoy immediately.

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Contributor: Ashley Platt