Olive oil

1 tbsp butter

1 onion, finely chopped

200g sliced mushroom

150g fresh spinach

80g smoked bacon lardons

300ml milk

2 tsp flour

salt and pepper

1 clove garlic, grated

500g gnocchi

Fry the mushroom in olive oil until golden. Add the onion and fry until soft. Add the butter and stir until melted, before stirring in the garlic and seasoning. Then sprinkle in the flour and stir until well blended with the mushroom and onion. Add some of the milk and stir until you get a smooth mixture, then gradually add the rest. Add some water if the sauce gets too thick. Fold the spinach into the sauce and stir until softened. Fry the lardons along with a little olive oil, and add to the sauce. Cook the gnocchi as directed on the pack and once ready, drain and add to the sauce. Serve with grated parmesan.