Tiger Prawn & Mushroom Gnocchi with Gorgonzola Cheese

Bring a pan of water to the boil. Also boil the kettle to make the stock - you will need 500ml of boiling water for each stock cube.

Peel and finely chop the shallots.

Slice the oyster mushrooms.

Quarter the button mushrooms.

Chop the gorgonzola into small cubes.

Finely grate the parmesan.

Roughly chop half the prawns and leave the remaining whole.

Add the butter to a frying pan over medium high heat.

Add the shallots and sautee until softened.

Add the mushrooms to the pan and sautee until starting to brown.

Add the stock to the pan to help cook the mushrooms through.

Once the stock has reduced by half add the cream and stir to combine.

Reduce the heat to a simmer.

Add half the gorgonzola, half the parmesan, half the parsley, nutmeg and cayenne to the sauce. Stir to combine and allow the cheese to melt through the sauce.

Add the gnocchi to the boiling water and cook for 2 mins or until the gnocchi starts to float.

Add the prawns to the sauce and cook until opaque.

Drain the gnocchi and add to the gorgonzola and mushroom sauce.

Stir to coat the gnocchi in the sauce.

Serve the gnocchi in large bowls and garnish with the remaining parsley, gorgonzola and parmesan.