Instructions for the gnocchi

• Peel and cut potatoes into cubes and place in a saucepan filled with boiling water.
• Boil potatoes until soft, then drain and set aside.Once potatoes have cooled, place them into a large bowl and mash with a fork until reasonably smooth. 
• Add flour, oil and salt and pepper, and using your hands, bring dough together until smooth. On a floured surface, knead the dough for a few minutes and using your hands, shape dough into a long, thick snake. 
• Using a sharp knife, cut the dough into 1-2cm pieces and set aside. You can freeze the dough at this point until you're ready to use it.
• Place gnocchi in a large saucepan filled with boiling water, removing each piece once it floats to the top. 

Instructions for the veggies

• Heat olive oil in a large frying pan over a medium-high for 1 minute.
• Add onion and garlic, and cook, stirring regularly, for 2 minutes.
• Add mushrooms and antipasto mix and cook for a further 5 minutes, or until mushrooms start to brown. 
• Add cherry tomatoes, spinach and dukkah, and cook for a further 5 minutes. 
• Add gnocchi and after mixing well, cook for a final 5 minutes. 
• When ready to serve, divide gnocchi into bowls, top with basil and salt and pepper, and drizzle with olive oil.