Spinach gnocchi with leeks, mascarpone and porcini crumbs

Heat the oil in a frying pan and add the breadcrumbs. Cook over a gentle heat for 4-5 minutes, until turning golden. Stir in the mushroom powder and 1 tbsp Parmigiano Reggiano; remove from the heat.

Bring a large pan of salted water to the boil. Add the leeks and cook for 2 minutes. Tip in the gnocchi and cook for 1-2 minutes until they rise to the surface. Reserve a cup of the cooking water, then drain the gnocchi and leeks before tipping back into the pan. Add 1/2 the mascarpone, the chopped parsley, remaining Parmigiano Reggiano, most of the lemon zest and all of the juice. Stir in the cooking water, season and toss gently until the mascarpone has melted and the gnocchi are evenly coated.

Divide between four bowls and scatter over the reserved parsley leaves and the lemon zest. Finish with the porcini crumbs. Serve with the remaining mascarpone alongside for stirring through at the table.