Simon Rimmer served up tasty baked gnocchi with chestnut mushrooms on Sunday Brunch.

The ingredients are: 600g floury potato, 450g flour, 1 large egg, Salt and Pepper, 450g sliced chestnut mushrooms, 1 sliced onion, 2 cloves garlic, 50ml oil, 100g butter, 200g Perl las blue and 225g crème fraiche.

See Sunday Brunch recipes in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.