Baked Camembert, Mushroom & Spinach Gnocchi

Directions

1. Score the camembert and add 2 rosemary sprigs into the gap, bake at 160 degrees for 25 minutes

2. Wait 15 minutes (maybe have a cup of tea)

3. Slice and fry the mushrooms with 3 sprigs of rosemary in a drizzle of garlic oil

4. Boil the gnocchi in salted water for 3 minutes, drain, return to the pan

5. In the gnocchi pan stir in two handfuls of baby spinach until wilted

6. Add the mushrooms and scoop the inside of the camembert, stir well

7. Serve immediately, perfect with a dry white wine