Instructions for the gnocchi

• 1Peel and cut potatoes into cubes and place in a saucepan filled with boiling water.
• 2Boil 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. 
• 3Add 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. 
• 4Using 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.
• 5Place gnocchi in a large saucepan filled with boiling water, removing each piece once it floats to the top. 

Instructions for the veggies

• 6Heat olive oil in a large frying pan over a medium-high for 1 minute.
• 7Add onion and garlic, and cook, stirring regularly, for 2 minutes.
• 8Add mushrooms and antipasto mix and cook for a further 5 minutes, or until mushrooms start to brown. 
• 9Add cherry tomatoes, spinach and dukkah, and cook for a further 5 minutes. 
• 10Add gnocchi and after mixing well, cook for a final 5 minutes. 
• 11When ready to serve, divide gnocchi into bowls, top with basil and salt and pepper, and drizzle with olive oil.