Put the gnocchi into the air fryer with a drizzle or spray of oil and air fry on 200°C for 15 minutes until golden and crispy. Alternatively, fry the gnocchi in some oil in a frying pan over a medium heat for 7–8 minutes, turning to get them golden on all sides.

While the gnocchi is cooking, make the sauce. Add the butter to a large frying pan over a medium heat, add the chopped onion and fry for 2–3 minutes until soft, then add the garlic, sun-dried tomatoes and the sun-dried tomato oil and fry for a further 2 minutes. Add the mushrooms, smoked paprika and oregano and cook for about 5 minutes until they have softened and are starting to brown.

Pour in the stock and simmer for a few minutes until the sauce has thickened up, before reducing the heat and adding the mascarpone and Grana Padano and mixing into a creamy sauce.

Add the spinach leaves and gnocchi and mix everything together until the spinach leaves wilt. Add the parsley and season with salt and pepper to taste. Serve in a large bowls with warm bread and butter.