Mushroom & Lentil Gnocchi

Take ⅓ of the mushroom and lentil ragù and add to a saucepan. Heat on medium-low until piping hot. Cook the gnocchi in boiling water according to package instructions, or until they float to the top.

Remove the gnocchi from the boiling water using a slotted spoon and transfer directly into the ragù. Add a slosh of the gnocchi cooking water and mix well. Pour in the cream and mix before tasting and adjusting the seasoning with salt and pepper. Serve up in bowls topped with finely chopped chives, grated Parmesan, and black pepper.